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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
  • 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

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 for 5-8 minutes on each side or until a 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.
Nutrition Facts
1 each: 217 calories, 3g fat (1g saturated fat), 63mg cholesterol, 508mg sodium, 23g carbohydrate (19g sugars, 0 fiber), 24g protein. Diabetic Exchanges: 3-1/2 lean meat, 1/2 fruit.

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