Chicken with Raspberry Sauce

Kami Yorgason


NOTE: 3 hours to marinate

3/4 cup seedless Raspberry preserves
1/2 cup raspberry vinegar
1/2 cup unsweetened pineapple juice
1/4 cup 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 lb.)
2 teaspoons cornstarch
1/4 cup unsweetened Raspberries

In a 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 baggie; add remaining marinade. Seal bag and turn to coat; refrigerate for at least 3 hours. Drain and discard marinade.

Grill chicken, uncovered, over medium heat for 4 minutes on each side or until juices run clear.

In 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.