Instructions: Grill Directions:
Heat grill. In small bowl, combine preserves and vinegar; blend well.

Reserve 1/3 C for glaze. Set remaining mixture aside.

When ready to grill, oil grill rack. Place chicken on gas grill over med heat or on charcoal grill 4 - 6" from med coals. Brush chicken with reserved glaze; cook 5 min. Turn chicken over; brush with glaze. Cook an additional 3 - 7 min or until chicken is fork tender and juices run clear, brushing occasionally with glaze.

Meanwhile, arrange spinach, melon, raspberries and onion on 4 individual dinner plates. Slice each grilled chicken breast crosswise; place on top of salads. Drizzle with remaining preserve mixture.

Broiler Directions:
Prepare glaze and dressing as directed above. Place chicken on broiler pan; brush with reserved glaze. Broil 4 - 6" from heat for 5 min. Turn chicken over; brush with glaze. Broil an additional 3 - 7 min or until chicken is fork tender and juices run clear, brushing occasionally with glaze. Continue as directed above.

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