Summer Raspberry Chicken

1. 1

   Grill or broil chicken 10 to 15 minutes until no longer pink and juices run clear when cut in center.

2. 2

   Turn once during cooking and baste often with 1/2 cup of honey mustard marinade (do not baste during the last 5 minutes of cooking).

3. 3

   Discard remaining marinade used for basting.

4. 4

   Cut chicken into strips.

5. 5

   In food processor or blender, process raspberries and remaining 1/4 cup of Dijon mustard marinade for 10 seconds.

6. 6

   Lay chicken on bed of greens or angel hair pasta.

7. 7

   Drizzle raspberry sauce over chicken and sprinkle with walnuts.

* Per serving · 4 servings · Values may vary.