Fast to prepare, even quicker to grill, this dish is always a winner. The raspberry-Dijon sauce is fantastic. You can substitute turkey breast tenderloins for the chicken if you wish.
Raspberry Chicken Breasts
Joann Handley
1/2 cup seedless raspberry jam
1/3 cup cider vinegar
1/4 cup Dijon mustard
1 tsp. grated orange peel
1/2 tsp minced fresh thyme -or- 1/8 tsp. dried thyme
4 chicken breasts
1/8 tsp. salt
1. In a small saucepan, combine the jam, vinegar, mustard, orange peel and thyme. Cook and stir for 2-3 minutes or until heated through. Set aside 1/4 cup for serving.
2. Sprinkle chicken with salt. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 13-18 minutes or until a meant thermometer reads 170 degrees, turning occasionally. Baste with remaining sauce during last 5 minutes of cooking.
3. Let stand 5 minutes before slicing. Serve with reserved sauce.