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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Chicken breasts are marinated with spices and fruit in this easy and very flavorful dish. I pour the marinade over the chicken in a freezer bag, then freeze them for future use. I take them out of the freezer the night before I want to serve them, and thaw in the refrigerator. By dinner time, they are ready to bake, making a quick and delicious meal! Ingredients:
1/2 cup raspberry preserves |
1/2 cup frozen pineapple juice concentrate, thawed |
1/2 cup soy sauce |
2 tablespoons rice vinegar |
1/2 teaspoon chili powder |
1/2 teaspoon curry powder |
1/2 teaspoon garlic powder |
6 skinless, boneless chicken breast halves |
1/4 cup fresh raspberries |
Directions:
1. Whisk together raspberry preserves, pineapple juice concentrate, soy sauce, and rice vinegar. Stir in chili powder, curry powder, and garlic powder; pour over chicken breasts in a resealable plastic bag. Marinate chicken in refrigerator at least 4 hours to overnight.
2. Preheat oven to 350 degrees F (175 degrees C). Place chicken into a baking dish, and pour remaining marinade overtop. Cover the dish with a lid or aluminum foil.
3. Bake in preheated oven until the chicken juices run clear, 30 to 40 minutes. Transfer to a serving platter and garnish with fresh raspberries.
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