Raspberry Chicken

4 – 4 oz chicken breasts – skinless/boneless

1 jar pure raspberry jam

1 cup unsweetened pineapple juice concentrate

1-cup low sodium soy sauce

2 T. rice vinegar

1 t chili powder

1 t curry powder

1 t garlic powder

1-cup fresh raspberries – mashed (use only ¼ c – reserved for topping)

1 cup fresh basil – chopped (reserve for topping or use 2 t of dried basil)

Mix items 2 through 9 together and pour over chicken. Marinate in refrigerator for one hour. Cook for 30-40 minutes @ 350 degrees.

Top with remaining raspberries and basil.

Submitted by: Nevada Senator John Ensign