Chicken with Raspberry Sauce Recipe
Chicken with Raspberry Sauce Recipe photo by Taste of Home

Chicken with Raspberry Sauce Recipe

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This tender marinated chicken gets a hint of sweetness when drizzled with a fruity sauce. I strain the mashed raspberries since our kids don't like the seeds. It's always a hit with rice pilaf and a salad. —Amy Ammann of Long Valley, New Jersey
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
MAKES: 6 servings

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

Nutritional Facts

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.

Directions

  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.
  2. Place the chicken in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat; refrigerate for at least 3 hours.
  3. 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°.
  4. 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.
Originally published as Chicken with Raspberry Sauce in Light & Tasty February/March 2001, p39

Nutritional Facts

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.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Chicken with Raspberry Sauce

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 30, 2014

"This was AWESOME!!"

MY REVIEW
Reviewed Jul. 14, 2011

"This was delicious! Loved the sauce and fresh raspberries. Served it with white cheddar scalloped potatoes and steamed green beans drizzled with balsamic, garlic salt, a little butter and pepper. Very refreshing."

MY REVIEW
Reviewed Feb. 26, 2011

"Yum! I can't believe how great this chicken dish turned out. This recipe is a good one for special occasions and special guests. (I made this for my own family on Valentine's Day.) Thank you Amy Ammann!"

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