Chicken with Raspberry Sauce

By MJH

Ingredients

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

Details

Preparation time 20mins
Cooking time 30mins
Adapted from tasteofhome.com

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, moisten a paper towel with 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.