Summer Raspberry Chicken

• 4 boneless skinless chicken breasts, about 1 pound, pounded in 1/4-inch thickness
• 34 cup of lawry's dijon and honey mustard marinade, with lemon juice, divided
• 1 cup fresh raspberries or 1 cup frozen raspberries
• 12 cup walnut pieces

1. Grill or broil chicken 10 to 15 minutes until no longer pink and juices run clear when cut in center.
2. Turn once during cooking and baste often with 1/2 cup of honey mustard marinade (do not baste during the last 5 minutes of cooking).
3. Discard remaining marinade used for basting.
4. Cut chicken into strips.
5. In food processor or blender, process raspberries and remaining 1/4 cup of Dijon mustard marinade for 10 seconds.
6. Lay chicken on bed of greens or angel hair pasta.
7. Drizzle raspberry sauce over chicken and sprinkle with walnuts.

chicken breasts, honey, fresh raspberries, walnut pieces

Taken from www.food.com/recipe/summer-raspberry-chicken-92328 (may not work)