Fresh Raspberry Chicken with Cruchy Green Beans

FRESH RASPBERRY CHICKEN

6 chicken Breasts
1/2 cup raspberry preserves
1/2 cup frozen pineapple juice concentrate, thawed
1/2 cup soy sauce
2 TBSP rice wine vinegar
1/2 tsp chili powder
1/2 tsp curry powder
1/2 tsp garlic powder
1/4 cup fresh raspberries, mashed
1/4 cup fresh raspberries for garnish

Place chicken in large baking pan. In small bowl, combine preserves, juice concentrate, soy sauce, vinegar, chili powder, curry powder,garlic powder and 1/2 cup mashed raspberries. Pour over chicken and cover tightly with foil. marinate in refrigerator for 2 hours or over night. Bake , covered for 1 hour at 350 degrees. Transfer chicken to serving platter and top with pan juices. Garnish with raspberries. Can serve over while or wild rice.

Did we like it: Yes I loved it, the husband loved it...kids kind of liked it. I was excited for the left overs but the husband accidentaly threw them out the next day while cleaning out the left overs-rude.

CRUNCHY GREEN BEANS

2 TBSP olive oil
3 green onions, chopped
1 lb of green beans, washed and trimmed
2 TBSP balsamic vinegar
1 TBSP Dijon mustard
2 TBSP sesame seeds, toasted (place on cookie sheet and bake at 375 until golden-watch carefully they will burn fast)

In skillet, saute onions in olive oil over medium heat. Add green beans and saute until tender-crisp, about 5-7 minutes. Whisk together Balsamic vinegar and mustard in small bowl. Add to green beans and gently toss to coat. Remove from heat, place in serving bowl and sprinkle with sesame seeds. Serve immediately.

Did we like it: Me and Jake loved them-it was nice to have something different then the plain old butter covered limp green bean. I probably would have sauteed mine a little bit loved. The kids had a hard time eating them because of the strong balsamic vinegar taste...next time I might pull a few out for them before I sauce the rest.