4 boneless, skinless chicken breast halves (about 1 lb.)
2 tsp. finely chopped gingerroot
1/3 c. raspberry preserves
2 tsp. raspberry-flavored vinegar

Arrange chicken breast halves, thickest parts to outside edges, in square microwavable dish, 8 x 8 x 2 inches.

Sprinkle with gingerroot. Cover tightly and microwave on high 8 to 10 minutes, rotating dish 1/2 turn after 4 minutes, until juices run clear.

Mix preserves and vinegar in 1 cup microwavable measure. Microwave uncovered on high 30 to 60 seconds or until warm. Serve over chicken. Garnish with fresh raspberries if desired.