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Grilled Raspberry Chicken

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  • 4 boneless skinless chicken breast halves, pounded 1/4-inch thick (about 1 pound total)
  • 3/4 cup Lawry's Dijon And Honey Marinade with Lemon Juice, divided
  • 1 cup fresh or frozen raspberries
  • 1/2 cup walnut pieces


  1. Grill or broil chicken 10 to 15 minutes or until no longer pink in center and juices run clear when cut, turning once and basting often with 1/2 cup Dijon And Honey Marinade. Do not baste during last 5 minutes of cooking. Discard any remaining marinade.
  2. Cut chicken into strips.
  3. In food processor or blender, process raspberries and additional 1/4 cup Dijon And Honey Marinade 10 seconds.
  4. Drizzle raspberry sauce over chicken; sprinkle with walnuts.

4 servings

Exchanges Per Serving: 3 Meat, 1 Fruit, 1 1/2 Fat

Nutrition Facts: Calories 304; Calories from Fat 38%; Total Fat 12g; Saturated Fat 1g; Protein 29g; Carbohydrates 14g; Cholesterol 69mg; Sodium 1290mg; Dietary Fiber 3g

Serving Suggestion: Serve chicken on field greens or angel hair pasta. Garnish with fresh raspberries, if desired.