Easy Raspberry Chicken recipe

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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

Nutrition Info

262.2 calories
carbohydrate: 32.3 g
cholesterol: 67.2 mg
fat: 2.9 g
fiber: 0.7 g
protein: 26.4 g
saturatedFat: 0.8 g
servingSize: -
sodium: 1271 mg
sugar: 27.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Bake in preheated oven until the chicken juices run clear, 30 to 40 minutes. Transfer to a serving platter and garnish with fresh raspberries.

Recipe Yield

6 chicken breasts

Recipe Note

Chicken breasts are marinated with spices and fruit in this easy and very flavorful dish. I pour the marinade over the chicken in a freezer bag, then freeze them for future use. I take them out of the freezer the night before I want to serve them, and thaw in the refrigerator. By dinner time, they are ready to bake, making a quick and delicious meal!

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