Raspberry Chicken
To broil 5-6 inches from the flame, place chicken directly in broiler pan without the rack --
1 2.5-3 lb. cut up broiler fryer chicken OR your favorite pieces of chicken (I used chicken tenders)
vegetable oil
1 10 oz. package frozen red raspberries (*quick-thaw pouch)
2 teaspoons cornstarch
1/4 teaspoon ground cinnamon
2 tablespoons butter
1 teaspoon lemon juice
1/4 cup sliced almonds
Preheat broiler. Brush chicken with oil. Season with some salt and pepper. Place chicken, skin side down or remove skin, on broiler rack. Broil 5-6 inches from heat 20 minutes or until browned; turn. Broil 10 minutes more. Meanwhile, thaw raspberries; drain, reserving syrup. (*I couldn't find a package with juice so I used some raspberry jam and water as the syrup). In saucepan blend syrup into cornstarch; stir in cinnamon. Cook and stir until bubbly. Stir in butter and lemon juice. Gently stir in berries and nuts. Serve with chicken. Makes 4 servings.
