Instructions: Place raspberries, peach slices, apple juice and honey in blender. Cover and blend on high speed about 1 minute or until smooth. Heat in a saucepan and keep warm.

Sprinkle both sides of chicken with salt and pepper. If using a Foreman grill, heat for 5 minutes and cook chicken for 7 to 9 minutes.

If using a regular grill, brush rack with vegetable oil. Light fire, add chicken (we lightly coated ours with olive oil), cover and cook for 15 to 20 minutes, turning once or twice, 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. Top with additional raspberries.

Serves 4

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