Chicken with Raspberry Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This tender marinated chicken gets a hint of sweetness when drizzled with a fruity sauce. I strain the mashed raspberries since our kids don't like the seeds. It's always a hit with rice pilaf and a salad. Amy Ammann of Long Valley, New Jersey Ingredients:
3/4 cup seedless raspberry preserves, divided |
1/2 cup raspberry vinegar |
1/2 cup unsweetened pineapple juice |
1/4 cup reduced-sodium soy sauce |
2 tablespoons balsamic vinegar |
1 garlic clove, minced |
2 teaspoons dried basil |
1/2 teaspoon salt |
1/2 teaspoon chili powder |
1/2 teaspoon curry powder |
6 boneless skinless chicken breast halves (1-1/2 pounds) |
2 teaspoons cornstarch |
1/4 cup unsweetened raspberries |
Directions:
1. In a small bowl, combine 1/2 cup preserves, raspberry vinegar, pineapple juice, soy sauce, balsamic vinegar, garlic and seasonings; mix well. Remove 1 cup for sauce; cover and refrigerate.
2. Place the chicken in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat; refrigerate for at least 3 hours.
3. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, uncovered, over medium heat or broil 4 in. from the grill for 5-8 minutes on each side or until a meat thermometer reads 170°.
4. In a small saucepan, combine cornstarch and reserved marinade until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add remaining preserves; mix well. Drizzle over chicken. Garnish with raspberries. Yield: 6 servings.
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