Raspberry Sauced Chicken

3/4 cup seedless raspberry preserves, divided
1/2 cup raspberry vinegar
1/2 cup unsweetened pineapple juice
1/4 cup soy sauce
2 tablespoons balsamic vinegar
1 clove garlic, minced
2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon curry powder
1 1/2 pounds boneless skinless chicken breast halves
2 teaspoons cornstarch
1/4 cup fresh raspberries

In a 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. Place the chicken in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat; refrigerate for at least 3 hours. Drain and discard marinade.

Grill chicken, uncovered, over medium heat for 4 minutes on each side or until juices run clear. 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