6 chicken breasts, boneless, skinless
1/2 c raspberry preserves (fruit only type)
1/2 c frozen pineapple juice concentrate
1/2 c soy sauce
2 T rice wine vinegar
1/2 t chili powder
1/2 t garlic powder
1/4 c fresh raspberries, mashed
Makes 6 breasts.
Combine preserves, juice concentrate, soy sauce, vinegar, chili powder, curry powder, garlic powder and 1/4 c mashed raspberries. Place raspberry mixture together with chicken breasts in a freezer bag and seal bag securely. Freeze.
Serving Day: Thaw chicken mixture completely and place sauce and chicken together in a large baking dish. Bake, covered, at 350 degrees for 30-40 minutes. Remove from oven, transfer chicken to serving platter and top with pan juices. Garnish with fresh raspberries.
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