Grilled Raspberry Chicken

• 6 boneless, skinless chicken breasts
• 1/2 cup frozen raspberries, thawed (recommended: Dole)
• 1 cup raspberry vinaigrette (recommended: Annie's)
• 1/4 cup raspberry vodka, optional
• 1/4 cup finely chopped fresh mint leaves
• Fresh mint sprigs, for garnish
• Fresh raspberries, for garnish

1. Rinse and pat dry chicken breasts with paper towels.
2. Place in large zip-top bag.
3. Add raspberries, vinaigrette, vodka, if using, and chopped mint.
4. Squeeze air out and seal bag.
5. Gently massage the bag to mash raspberries.
6. Marinate in the refrigerator for 1 to 4 hours.
7. Preheat grill to medium-high and oil the grates.
8. Place the chicken breasts on the grill and cook for 4 to 6 minutes per side.
9. Remove from grill and place on serving platter.
10. Garnish with fresh mint sprigs and fresh raspberries.

chicken breasts, frozen raspberries, raspberry vinaigrette, raspberry vodka, mint leaves, mint sprigs, fresh raspberries

Taken from www.foodnetwork.com/recipes/sandra-lee/grilled-raspberry-chicken-recipe.html (may not work)