Chicken with Raspberry Sauce
Ingredients
- 6 boneless, skinless chicken breasts (1-1/2 lbs.)
- 3/4 c. seedless raspberry jam, divided (good quality)
- 1/2 c. raspberry vinegar
- 1/2 c. unsweetened pineapple juice
- 1/4 c. low sodium soy sauce
- 2 Tbls. good balsamic vinegar (18 yr or older)
- 1 garlic clove, minced
- 2 t. dried basil
- 1/2 t. salt
- 1/2 t. chili powder
- 1/2 t. curry powder
- 2 t. cornstarch
- 1 c. unsweetened fresh raspberries
Instructions
In a small bowl, combine 1/2 c. jam, raspberry vinegar, pineapple juice, soy sauce, balsamic vinegar, garlic and seasonings; mix well. Remove 1 cup for sauce; cover and refrigerate.
Place chicken in a large re-sealable plastic bag; add remaining marinade. Seal bag and turn to coat; refrigerate for at least 3 hours.
Drain and discard marinade. Lightly coat grill rack and grill uncovered over medium heat for about10 minutes on each side.
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 jam; mix well. Drizzle over chicken.
Garnish with raspberries.