Chicken with Raspberry Sauce

By Totlxtc

Ingredients

• 3/4 * 3/4 cup seedless raspberry preserves, divided
• 1/2 * 1/2 cup raspberry vinegar
• 1/2 * 1/2 cup unsweetened pineapple juice
• 1/4 * 1/4 cup reduced-sodium soy sauce
• 2 * 2 tablespoons balsamic vinegar
• 1 * 1 garlic clove, minced
• 2 * 2 teaspoons dried basil
• 1/2 * 1/2 teaspoon salt
• 1/2 * 1/2 teaspoon chili powder
• 1/2 * 1/2 teaspoon curry powder
• 6 * 6 boneless skinless chicken breast halves (1-1/2 pounds)
• 2 * 2 teaspoons cornstarch
• 1/4 * 1/4 cup unsweetened raspberries

Preparation

Step 1

* In a small 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. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill chicken, uncovered, over medium heat or broil 4 in. from the grill for 5-8 minutes on each side or until a meat thermometer reads 170°.
* 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.


Nutritional Analysis: One serving (1 chicken breast half with 1/4 cup sauce) equals 209 calories, 1 g fat (trace saturated fat), 66 mg cholesterol, 432 mg sodium, 20 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 3-1/2 lean meat, 1/2 fruit.