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Governor Whitman's Raspberry Chicken



  • 3 cups raspberries
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/3 cup light corn syrup
  • 1 tablespoon cornstarch
  • 1/16 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 saucepan, stir together cornstarch, salt and pepper. Gradually stir in raspberry mixture until smooth. Stirring constantly, bring to boil over medium heat and boil for 1 minute.
  3. Arrange chicken and remaining raspberries in a greased 10 x 6 x 2-inch baking dish. Spoon sauce over chicken.
  4. Bake at 400 degrees F for 25 to 35 minutes or until chicken is tender.

Yields 4 to 6 servings.

Source: Governor Christine Todd Whitman - New Jersey


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