Ingredients:
4 boneless skinless chicken breasts, about 1 pound, pounded in 1/4-inch thickness
3/4 cup of lawry’s dijon and honey mustard marinade, with lemon juice, divided
1 cup fresh raspberries or 1 cup frozen raspberries
1/2 cup walnut pieces
Directions:
Grill or broil chicken 10 to 15 minutes until no longer pink and juices run clear when cut in center. Turn once during cooking and baste often with 1/2 cup of honey mustard marinade (do not baste during the last 5 minutes of cooking). Discard remaining marinade used for basting.
Cut chicken into strips.
In food processor or blender, process raspberries and remaining 1/4 cup of Dijon mustard marinade for 10 seconds.
Lay chicken on bed of greens or angel hair pasta. Drizzle raspberry sauce over chicken and sprinkle with walnuts.
Servings: 4
Time preparation: 5 min.
Time total: 20 min.