Recipe - Fresh Raspberry Chicken

6 Boneless; skinless chicken
breast halves; or thighs
One half cup Raspberry preseres;
fruitonly type
One half cup Frozen pineapple juice
concentrated; thawed
One half cup Soy sauce
2 tablespoon Rice wine vinegar
One half teaspoon Chili powder
One half teaspoon Curry powder
One half teaspoon Garlic powder
One fourth cup Fresh raspberries; mashed

GARNISH
One fourth cup Fresh raspberries

From: Cheryl Miller csmiller@LAMAR.COLOSTATE.EDU

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 One fourth 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, 3040 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.

EATL Digest 28 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.