INGREDIENTS: 1/2 cup raspberry jam 1 Tbsp. Dijon mustard dash pepper 6 boneless, skinless chicken breasts 2 cups fresh raspberries
DIRECTIONS: Prepare grill. Brush rack with vegetable oil. Mix raspberry jam and mustard. Place chicken on grill, cover and cook for 8-9 minutes per side, brushing frequently with the jam mixture, until juices run clear and center of chicken is no longer pink when thickest pieces are cut.