Ingredients:
1 Cup fresh or frozen raspberries
1 teaspoon orange peel, finely grated
1/2 Cup orange juice
1/2 teaspoon chicken bouillon
1/8 teaspoon nutmeg
Black pepper to taste
1 pound chicken breast fillets
2 teaspoons cornstarch
1 Tablespoon cold water
2-1/2 Tablespoons honey
Directions:
If frozen, thaw raspberries and set aside. In a medium skillet, combine the orange peel, orange juice, bouillon, nutmeg and pepper. Bring to a boil over medium heat. Reduce heat to low, then add chicken. Cover and cook on low for about 10 minutes or until the chicken is tender and no longer pink. Turn the chicken over and cook for another 5 minutes. In a separate sauce pan, stir together cornstarch, water and honey. Cook over medium heat, stirring until thick and bubbly. Gently stir in raspberries, heating thoroughly. Pour sauce over chicken to serve. Goes great with a side of rice. Makes 4 servings.