4 boneless chicken breasts halves (2 lbs.)
1 tsp. ground ginger
3/4 c. raspberry preserves (low sugar)
2 1/2 tsp. raspberry vinegar

Arrange chicken in microwave dish 8 x 8 thick part on outside edges. Sprinkle with ginger and cover tightly, microwave on high 8 to 10 minutes. Turn dish 4 minutes and continue to cook until juices are clear. Mix vinegar and preseves in 1 cup measuring cup, cover, microwave 30 seconds, uncover. Stir and leave cover off, for another 30 seconds. Serve over chicken on bed of rice. 4 servings. 200 calories per serving.