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Easy Raspberry Chicken

"Chicken breasts are marinated with spices and fruit in this smooth and very flavorful dish. I pour the marinade over the chook in a freezer bag, then freeze them for destiny use. I take them out of the freezer the night time before I want to serve them, and thaw within the fridge. By supper time, they may be geared up to bake, creating a short and scrumptious meal!"

Ingredients :

1/2 cup raspberry preserves
1/2 cup frozen pineapple juice concentrate, thawed
1/2 cup soy sauce
2 tablespoons rice vinegar
half of teaspoon chili powder
1/2 teaspoon curry powder
half of teaspoon garlic powder
6 skinless, boneless chook breast halves
1/4 cup fresh raspberries

Instructions :

Prep : 10M	Cook : 6M	Ready in : 4H40M

Whisk together raspberry preserves, pineapple juice listen, soy sauce, and rice vinegar. Stir in chili powder, curry powder, and garlic powder; pour over chicken breasts in a resealable plastic bag. Marinate hen in fridge at least four hours to in a single day.
Preheat oven to 350 degrees F (one hundred seventy five levels C). Place fowl right into a baking dish, and pour final marinade overtop. Cover the dish with a lid or aluminum foil.
Bake in preheated oven till the chook juices run clear, 30 to 40 minutes. Transfer to a serving platter and garnish with clean raspberries.

Notes :

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