Tuesday, September 1, 2009

Raspberry Chicken

6 boneless chicken breasts
1/2 C. raspberry preserves (fruit type only)
1/2 C. frozen pineapple juice concentrate (thawed)
1/2 C. soy sauce
2 T. rice wine vinegar
1/2 t. chili powder
1/2 t. curry powder
1/2 t. garlic powder
1/4 C. fresh raspberries mashed
1/4 C. fresh raspberries
Combine preserves, pineapple juice concentrate, soy sauce, vinegar, spices and crushed raspberries. Add chicken to a baking dish. Pour the sauce over it. Bake covered for 35 - 40 minutes at 350°F. Remove from oven and transfer chicken to serving platter. Top with pan juices. Garnish with fresh berries.

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