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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
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
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3 Star
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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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