Total Time
1hr
Prep 20 mins
Cook 40 mins

Ingredients Nutrition

Directions

  1. In a blender, place 2 cups of raspberries, maple syrup and lemon juice; cover and blend on high until smooth.
  2. In a small saucepan, stir together cornstarch, salt, and pepper.
  3. Gradually stir in raspberry mixture until smooth.
  4. Stirring constantly, bring to boil over medium heat and boil for 1 minute.
  5. Arrange chicken and remaining raspberries in a greased 10 x 6 x 2-inch baking dish.
  6. Spoon sauce over chicken.
  7. Bake at 400°F for 25 to 35 minutes or until chicken is tender.
Most Helpful

2 5

I found the raspberry sauce overpowering in this recipe. I tried reducing it to 1/3rd of the amount called for, and it was still dominating the dish. The chicken breasts turned a very unattractive purple color, so even the presentation was not acceptable in my opinion. I am not sure what could be done to remedy this, possibly baking the chicken and then adding a very little sauce during the last 15 minutes of baking?? I am sorry that I cannot give this recipe more than two stars.