In a blender, place 2 cups of raspberries, corn syrup and lemon juice - cover and blend on high until smooth. In a small sauce pan, stir together cornstarch, salt and pepper. Gradually stir in raspbery mixture until smooth. Stirring constantly, bring to boil over medium heat and boil for 1 minute.
Arrange chicken and remaining raspberries in a greased 10x6x2" baking dish. Spoon sauce over chicken. Bake at 400°F. for 40 to 50 minutes or until chicken is tender.
Instructions
In a blender, place 2 cups of raspberries, corn syrup and lemon juice - cover and blend on high until smooth. In a small sauce pan, stir together cornstarch, salt and pepper. Gradually stir in raspbery mixture until smooth. Stirring constantly, bring to boil over medium heat and boil for 1 minute.
Arrange chicken and remaining raspberries in a greased 10x6x2" baking dish. Spoon sauce over chicken. Bake at 400°F. for 40 to 50 minutes or until chicken is tender.
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