Fresh Raspberry Chicken

Ingredients:
6 boneless, skinless chicken breasts
1/2 cup raspberry preserves
1/2 cup frozen pineapple juice concentrate, thawed
1/2 cup soy sauce
2 tablespoons rice wine vinegar
1/2 teaspoon chili powder
1/2 teaspoon curry powder
1/2 teaspoon garlic powder
1/4 cup fresh raspberries, mashed
1/2 cup fresh raspberries for garnish

Directions:
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 refidgerator for 2 hours or overnight. Bake, covered 30 to 40 minutes at 350 degrees. Transfer chicken to serving platter and top with pan juices. Garnish with fresh raspberries. Can serve over white or wild rice.

Source:
Favorites Cookbook