Grilled Raspberry Chicken (Sandra Lee) |
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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 6 |
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Ingredients:
6 boneless, skinless chicken breasts |
1/2 cup frozen raspberries, thawed (recommended: dole) |
1 cup raspberry vinaigrette (recommended: annie's) |
1/4 cup raspberry vodka, optional |
1/4 cup finely chopped fresh mint leaves |
fresh mint sprigs, for garnish |
fresh raspberries, for garnish |
Directions:
1. Rinse and pat dry chicken breasts with paper towels. Place in large zip-top bag. Add raspberries, vinaigrette, vodka, if using, and chopped mint. Squeeze air out and seal bag. Gently massage the bag to mash raspberries. Marinate in the refrigerator for 1 to 4 hours.
2. Preheat grill to medium-high and oil the grates.
3. Place the chicken breasts on the grill and cook for 4 to 6 minutes per side. Remove from grill and place on serving platter. Garnish with fresh mint sprigs and fresh raspberries.
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