Raspberry Chicken Breasts
|Boneless, skinless chicken breast halves||1 1⁄2 Pound (4 Breasts, About 1 1/2 Pound In All)|
|Finely chopped ginger root||2 Teaspoon|
|Raspberry preserve||1⁄3 Cup (5.33 tbs)|
|Raspberry vinegar||2 Teaspoon (Raspberry Flavored Vinegar)|
1. Arrange chicken breast halves with thickest parts to outside edge in square dish, 8 x 8 x 2 inches. Sprinkle with gingeroot. Cover tightly and microwave on high 8 to 10 minutes, rotating dish 1/2 turn after 4 minutes, until juices run clear.
2. Mix preserves and vinegar in 1-cup measure. Microwave uncovered on high 30 to 60 seconds or until warm. Serve over chicken. Serve with hot cooked rice and garnish with fresh raspberries if desired.