- 1/2 cup fresh raspberries
- 1 fresh peach – peeled, pitted and sliced
- 2 tablespoons peach brandy
- 2 tablespoons honey
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 skinless, boneless chicken breast halves
- To Broil: Set oven control to broil. Spray broiler pan rack with cooking spray.
- Place raspberries, peach slices, brandy and honey in blender or food processor. Cover and blend on high speed about 1 minute or until smooth. Heat blended mixture in 1-quart saucepan. Keep warm.
- Sprinkle both sides of chicken with salt and pepper.
- Place chicken on rack in broiler pan. Broil with tops 4 to 6 inches from heat 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.
- Spoon some of the raspberry sauce on serving plate. Place chicken on sauce. Drizzle with additional sauce. Garnish with additional raspberries if desired.
- To Grill: Brush grill rack with vegetable oil. Heat grill to medium heat. Place chicken on grill rack or on rack in broiler pan. Cover and grill 4 to 6 inches from heat 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.Brush grill rack with vegetable oil. Heat grill to medium heat. Place chicken on grill rack or on rack in broiler pan. Cover and grill 4 to 6 inches from heat 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.