South Beach Diet Grilled Raspberry Chicken

A Phase 2 recipe. Great served over a bed of mixed lettuce or a hot rice pilaf.

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 1⁄2 cup raspberry vinegar
• 1⁄2 cup red wine
• 1⁄4 cup Worcestershire sauce
• 4  garlic cloves, minced
• 1  teaspoon black pepper
• 8  chicken breasts, boneless, skinless
• 1  sprig watercress, for garnish (optional)
• 1  sprig parsley, for garnish (optional)
• 1⁄2 pint fresh raspberry
• 8  ounces frozen raspberries, for garnish (without syrup and thawed, if frozen)

Directions

1. In a large glass baking dish, combine the vinegar, wine, Worcestershire sauce, garlic and pepper.
2. Place the chicken in the dish, turning to coast both sides.
3. Cover and refrigerate for 1 hour, turning the chicken after 30 minutes.
4. Coat a grill rack with cooking spray.
5. Preheat the grill.
6. Grill the chicken over medium-hot heat, turning halfway through and brushing frequently with the marinade, for 15 minutes, or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear.
7. Arrange the chicken on a bed of 4 cups of hot brown and wild rice pilaf on a serving platter and garnish with the watercress or parsley and raspberries.