Serves: 4
Total Calories: 174
Pound chicken breasts to 1/4-inch thickness coat and baste with 1/2 cup marinade. Broil or grill until juices run clear when chicken is pierced with a fork, turning once and basting often but not during last 5 minutes of cooking time. Discard basting marinade cut chicken into strips and set aside. Process raspberries and remaining 1/4 cup marinade in a blender for 10 seconds drizzle over chicken. Sprinkle with walnuts serve warm.
From "Meals in Minutes." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.
This Summer Raspberry Chicken recipe is from the Gooseberry Patch: Meals in Minutes Cookbook. Download this Cookbook today.
