Chicken in Raspberry Sauce

Chicken in Raspberry Sauce - Freezer Friendly
6 servings

Ingredients:
1/2 cup raspberry preserves
1/2 cup frozen pineapple juice concentrate, thawed
1/2 cup soy sauce
2 T rice vinegar
1/2 t chili powder
1/2 t curry powder
1/2 t garlic powder
1/4 c fresh raspberries, mashed (substitute with frozen raspberries, thawed, when out of season)
6 chicken breasts

Method:
Combine preserves, juice concentrate, soy sauce, vinegar, seasonings, and mashed raspberries.  Place raspberry sauce with chicken breasts in freezer bag/container and seal securely.  Freeze.

Thaw completely before serving.  Place chicken and sauce in large baking dish (9x13).  Baked covered at 350F for 30-40 minutes.  Top chicken with pan juices to serve.  Garnish with fresh raspberries.

Verdict:
To make and freeze, this recipe is a breeze.  It was very easy to make the sauce and combine with the chicken before freezing.

As for taste, Brian did not especially like this recipe (it was "ok").  I only had it as a leftover.  I thought the chicken was juicy so that was good, but I was disappointed the sauce wasn't more raspberry-ish.

I would make this again for the freezer considering it's ease, but I'll probably modify the seasonings (omit the curry and maybe the soy sauce which I think dominated the flavor).

Did you make this recipe?  What did you think?