Serving Size : 6
Preparation Time : 20 minutes
Total Cooking time: 1 hour
This is, quite simply put a beautiful dish. The golden color of the baked chicken plays off of the sparkling ruby color of the raspberry sauce like a gold band sets off the colors of an actual ruby in a ring. The complimentary nature doesn’t end at mere looks however, with the mild sweetness of the chicken enhanced by the brilliant fruit and herbal flavors of the sauce spooned over the top. Try this with roasted potato medley and enjoy a truly amazing meal.
| Amount | Measure | Ingredients |
| | 6 chicken breast halves (alternatively use thighs) |
| 1/2 | cup | cranberry-cherry juice |
| 2 | Tbsp | red raspberry preserves (seedless) heated & melted |
| 1 | Tbsp | soy sauce |
| 1 | Tbsp | Worcestershire sauce |
| 1/2 | tsp | onion powder |
| 1/2 | tsp | liquid smoke |
| 2 | Tbsp | red wine vinegar |
| 1 | Tbsp | corn syrup |
| 1/4 | tsp | black pepper |
| Amount | Measure | Ingredients for Raspberry Glaze |
| 6 | oz | raspberries pureed and sieved to remove seeds |
| 2 | Tbsp | raspberry jam (seedless) |
| 2 | Tbsp | vinegar |
| 2 | Tbsp | corn syrup or agave syrup |
| pinch | dried basil |
| 1/2 | tsp | crushed garlic |
| 1/2 | tsp | onion powder |
| | salt to taste |
To prepare :
Pierce the chicken breasts several times with a fork and place in a large 1 gallon Ziploc bag pour in the marinade ingredients and refrigerate 1-2 hours or overnight. Place in a large oven dish and then transfer to a preheated 350 degree oven, bake 1 hour or until juices run clear when pierced. In the meantime combine the raspberry puree, jam, vinegar, syrup and onion powder. Place over a medium heat and bring to a bare simmer stirring constantly. Add in the basil and season to taste reduce heat to warm. To serve, place a chicken breast on the plate and spoon the glaze over the top in a loosely diagonal ribbon and serve immediately.
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