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Chicken with Raspberry Sauce

 Chicken with Raspberry Sauce
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
6 ServingsPrep: 20 min. + marinating Grill: 10 min.

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

Directions

  • 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

2 of 2

Chicken with Raspberry Sauce (continued)

Directions (continued)

  • 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. Yield: 6 servings.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.