Fresh raspberry chicken

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


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, .

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