Chicken aux Framboises

• 3 cups raspberries
• 2 tablespoons freshly squeezed lemon juice
• 12 teaspoon salt substitute
• 13 cup light corn syrup
• 1 tablespoon cornstarch
• 116 teaspoon pepper
• 3 chicken breasts, boned,skinned and halved

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

raspberries, freshly squeezed lemon juice, salt substitute, light corn syrup, cornstarch, pepper, chicken breasts

Taken from www.food.com/recipe/chicken-aux-framboises-32924 (may not work)