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 |