Ingredients
3/4 cup seedless raspberry preserves, divided1/2 cup raspberry vinegar1/2 cup unsweetened pineapple juice1/4 cup reduced-sodium soy sauce2 tablespoons balsamic vinegar1 garlic clove, minced2 teaspoons dried basil1/2 teaspoon salt1/2 teaspoon chili powder1/2 teaspoon curry powder6 boneless skinless chicken breast halves (1-1/2 pounds)2 teaspoons cornstarch1/4 cup unsweetened raspberries
Preparation
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.
