Printable Recipe

1/2 cup raspberry jam
1 tablespoon Dijon mustard
6 boneless skinless chicken breast halves (about 1 3/4 pounds)
1 1/2 cups fresh or frozen (thawed and drained) raspberries

     Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Mix raspberry jam and mustard.
     Cover and grill chicken 4 to 5 inches from medium heat 20 to 25 minutes, brushing occasionally with jam mixture and turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard remaining jam mixture. Serve chicken topped with raspberries.

Serves 6

Recipe Courtesy of Betty Crocker - reprinted with permission

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