Raspberry Sorbet Mini Bundts

By michaelmeiner

Ingredients

• 6 or 8 half chicken breasts -- bone in
• Lemon pepper
• 1 Tablespoon cornstarch
• 1 15 ounce package frozen raspberries -- thawed and drained
• 1/2 teaspoon cinnamon
• 1 teaspoon lemon juice

Preparation

Step 1

Spray the chicken breasts lightly with the oil. Sprinkle both sides with lemon pepper. Place the breasts on a broiler rack and broil for 3 minutes per side.

Combine the cornstarch and the juice from the raspberries until smooth. Add the cinnamon and lemon juice. Heat this sauce in a small saucepan until thickened, stirring constantly, whisking frequently until smooth. Add raspberries.

Transfer the breasts to a casserole and spoon half of the sauce on top. Bake, covered, for 20-25 minutes. Uncover, add the remainder of the sauce, and bake for an additional 10 minutes.