Ingredients

  • 1⁄2 cup raspberry jam
  • 1 tablespoon Dijon mustard
  • 6 boneless skinless chicken breasts
  • 1 1⁄2 cups fresh raspberries (frozen work also)

Directions

  • Brush grill rack with vegetable oil. Heat gas or charcoal grill. (I've also cooked these in a pan. that also works!)
  • Mix jam and mustard together in a small bowl. Refrigerate.
  • Place chicken on grill or pan. Cover. Cook over medium heat for 15-20 minutes, occasionally brushing with jam mixture and turning once.
  • Use extra jam mixture as more glaze if you prefer.
  • Serve chicken topped with raspberries.
  • Bon Apetite!

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