4 boneless skinless chicken breasts
1/2 jar raspberry jam
1/2 c. undiluted pineapple juice concentrate
1/2 c. soy sauce
1/2 tsp. garlic powder
1/2 tsp. curry powder
1/2 tsp. chili powder
2 tbsp. rice vinegar
1 tsp. basil
1/2 c. fresh raspberries

mash 1/4 cup raspberries (reserve 1/4 cup raspberries for garnish). Mix ingredients and pour over chicken. Marinate several hours. Bake in marinade 30 minutes at 350 degrees. Garnish with remaining raspberries. Serve with wild rice. Baked marinade may be used as a sauce for rice.