Yield: 4 Servings
Measure | Ingredient |
---|---|
6 \N | Boneless; skinless chicken breast halves; or thighs |
½ cup | Raspberry preseres; fruit-only type |
½ cup | Frozen pineapple juice concentrated; thawed |
½ cup | Soy sauce |
2 tablespoons | Rice wine vinegar |
½ teaspoon | Chili powder |
½ teaspoon | Curry powder |
½ teaspoon | Garlic powder |
¼ cup | Fresh raspberries; mashed |
¼ cup | Fresh raspberries |
GARNISH
From: Cheryl Miller <csmiller@...> Date: Sun, 28 Jul 1996 21:17:19 +0000 Place chicken in large baking pan. In small bowl combine preserves, juice concentrate, soy sauce, vinegar, chili powder, curry powder, garlic powder and ¼ cup mashed raspberries. Pour over chicken and cover tightly with foil. Marinate in refrigerator, 2 hours or up to overnight (best) Preheat oven to 350 degrees. Remove baking pan from refrigerator and place in oven. Bake, covered, 30-40 minutes. Remove from pan, transfer chicken to service platter and top with pan juices. Garnish with fresh raspberries.
Not only does this dish taste wonderful -- it's pretty too.
EAT-L Digest 28 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .