South Beach Diet Grilled Raspberry Chicken

• 12 cup raspberry vinegar
• 12 cup red wine
• 14 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)
• 12 pint fresh raspberry
• 8 ounces frozen raspberries, for garnish (without syrup and thawed, if frozen)

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 160F 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.

raspberry vinegar, red wine, worcestershire sauce, garlic, black pepper, chicken breasts, parsley, fresh raspberry, frozen raspberries

Taken from www.food.com/recipe/south-beach-diet-grilled-raspberry-chicken-431253 (may not work)