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| 6 | Boneless; skinless chicken breast halves; or thighs |
| 1/2 Tasse | Raspberry preseres; fruit-only type |
| 1/2 Tasse | Frozen pineapple juice concentrated; thawed |
| 1/2 Tasse | soy sauce |
| 2 Esslöffel | Rice Wine Vinegar |
| 1/2 Teelöffel | chilli powder |
| 1/2 Teelöffel | curry powder |
| 1/2 Teelöffel | garlic powdered |
| 1/4 Tasse | Fresh raspberries; mashed |
| 1/4 Tasse | raspberries fresh |
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Place chicken in large baking pan. In small bowl combine preserves, juice concentrate, soy sauce, vinegar, chili powder, curry powder, garlic powder and 1/4 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, 30-40 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.
Eat-L Digest 28 July 96
From the Eat-L recipe list. Downloaded from Glen's Mm Recipe Archive,
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