Marinated Raspberry Baked Chicken
Author: Randazzo
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- ½ cup raspberry preserves
- ½ cup frozen pineapple juice concentrate, thawed
- ½ cup soy sauce
- 2 tablespoons rice vinegar
- ½ teaspoon chili powder
- ½ teaspoon curry powder
- ½ teaspoon garlic powder
- 6 skinless, boneless chicken breast halves
- ¼ cup fresh raspberries
Instructions
- Whisk together raspberry preserves, pineapple juice concentrate, soy sauce, and rice vinegar. Stir in chili powder, curry powder, and garlic powder; pour over chicken breasts in a resealable plastic bag. Marinate chicken in refrigerator at least 4 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Place chicken into a baking dish, and pour remaining marinade overtop. Cover the dish with a lid or aluminum foil.
- Bake in preheated oven until the chicken juices run clear, 30 to 40 minutes. Transfer to a serving platter and garnish with fresh raspberries
