Raspberry Chicken
Ingredients
3 lbs. boneless chicken thighs (about 12 pieces)
1 tablespoon olive oil
3/4 cup raspberry preserves
1/3 cup chili sauce
2 teaspoons lite soy sauce
Directions
1. Preheat the oven to 375 degrees F. Rinse the chicken under cold running water and pat dry with paper towels. Remove the excess fat.
2. Heat the oil in a large skillet over medium-high heat. Brown the chicken on both sides in two or three batches. Place the chicken in a 13 x 9 baking dish.
3. Mix the preserves, chili sauce, and soy sauce in a bowl and pour over the chicken evenly.
4. Bake uncovered, for 40 minutes. Serves 4
Freezing Directions
Cover and cool completely in the refrigerator before freezing. Freeze the chicken up to 2 months in a tightly sealed storage container.
