4 boneless, skinless chicken breast halves Marinade:
2/3 c. apple juice
1/3 c. pomegranate juice
1/8 c. apple cider vinegar
1/2 t. coarse salt
1/8 t. ground white pepper
1/8 t. ground ginger
Fresh Berry Sauce:
1 c. apple juice
1/4 c. blackberry jam
generous pinch of allspice
3/4 c. red raspberries, halved if large
3/4 c. dark sweet cherries, pitted, halved
1/2 c. blueberries
Place chicken breasts in a zip-lock freezer bag. Whisk together marinade ingredients and pour over chicken. Press air out of bag and seal. Turn to coat evenly; refrigerate for 1 to 2 hours. Remove chicken from marinade; discard marinade.
Prepare grill for direct cooking over medium heat. Place chicken on grill and cook, covered with grill lid, for 8 to 10 minutes or until juices run clear, turning once.
In a saucepan, heat apple juice, jam and allspice over low heat, stirring until jam melts and mixture is fairly hot. Stir in the fruit; cook 1 minute. Remove from heat. Serve sauce over chicken breasts. Serves 4.
Marilyn Partington Frame, Traverse City