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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Rrrrrrrrrraspberries! Ingredients:
3 cups raspberries |
2 tablespoons freshly squeezed lemon juice |
1/2 teaspoon salt substitute |
1/3 cup light corn syrup |
1 tablespoon cornstarch |
1/16 teaspoon pepper |
3 chicken breasts, boned,skinned and halved |
Directions:
1. In a blender, place 2 cups of the raspberries, corn syrup and lemon juice; cover and blend on high until smooth.
2. In a small sauce pan, stir together the corn starch, salt, and pepper.
3. Gradually stir in the raspberry mixture until smooth.
4. Stirring constantly, bring to a boil over medium heat and boil for 1 minute.
5. Arrange the chicken and remaining raspberries in a greased 10-inch by 6-inch by 2-inch baking dish.
6. Spoon the sauce over chicken.
7. Bake at 400°F for 25 to 35 minutes or until the chicken is tender.
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