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6 boneless, skinless chicken breasts
1/2 cup frozen raspberries, thawed (recommended: Dole) 1 cup raspberry vinaigrette (recommended: Annie's) 1/4 cup raspberry vodka, optional 1/4 cup finely chopped fresh mint leaves Fresh mint sprigs, for garnish Fresh raspberries, for garnish Rinse and pat dry chicken breasts with paper towels. Place in large zip-top bag. Add raspberries, vinaigrette, vodka, if using, and chopped mint. Squeeze air out and seal bag. Gently massage the bag to mash raspberries. Marinate in the refrigerator for 1 to 4 hours. Preheat grill to medium-high and oil the grates. Place the chicken breasts on the grill and cook for 4 to 6 minutes per side. Remove from grill and place on serving platter. Garnish with fresh mint sprigs and fresh raspberries.
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