Roasted chicken with a raspberry glaze
- 1/2 cup of raspberry jelly
- 1 tablespoon of Dijon mustard
- 6 boneless and skinless chicken breasts (about 1 3/4 lb.)
- 1 ½ cups of fresh raspberries
Preheat the grill. Mix the jelly with the mustard in a small bowl. Carefully spread some canola or vegetable oil on the grill with a brush. Put the chicken on the grill over medium heat. Cover the grill; cook from 20 to 25 minutes, occasionally spreading the jelly mix with a brush and turning once, until the chicken´s juice looks clear when cutting at the center (170°F). Discard the remaining jelly. Serve the chicken covered with raspberries.