2 whole bone-in chicken breasts, halved, skin removed
1/4 tsp. salt, optional
1/8 tsp. pepper
1 c. fresh raspberries
1/4 c. water
1 tsp. sugar
2 tsp. lemon juice
2 tsp. cornstarch
4 slices lemon

Season chicken with salt and pepper. Place bone-side up on roasting rack with meatiest portions to outside of dish. Microwave at High 10 minutes, or until chicken is no longer pink, turning and rearranging pieces after half the cooking time. Set aside.

In small bowl combine berries, water and sugar. Slightly crush berries with fork. Stir in lemon juice and cornstarch. Microwave at High 1 1/2 to 2 minutes, or until mixture thickens, stirring once or twice. Microwave chicken at High 1 to 3 minutes, or until hot. Pour sauce over chicken. Garnish with lemon.