Raspberry Chicken

(Can be served warm or at room temp. Can be made a day ahead, just refrigerate fully cooked chicken and wait till convenient to combine with the hot glaze. Serves 4-6)

Raspberry Glaze
½ cup seedless raspberry jam
1 T red wine vinegar
1 T soy sauce
1 t grated fresh ginger
2 cloves garlic minced
½ t dried rosemary
salt & pepper
Note: I generally double the glaze

Chicken
Chicken breast tenderloins (package of 8-10)
(Note: packages of breast tenderloins, the smaller portion of a full ½ breast, are not available in all groceries. Because they are smaller and more uniform in size than full breasts, they cook quickly and are very easy to use in this recipe. You can use 3-4 full breasts, just cut into smaller strips or spend more time sautéing so that they are cooked through.)
Vegetable oil
Butter

Box of cous cous
Fresh raspberries for garnish

1) Wisk the glaze ingredients together and set aside.
2) In skillet heat a couple T veg. oil over high heat and add equal amount of butter
3) Place tenderloins in skillet and sauté over high heat on each side for 1-2 minutes till opaque & slightly browned, but not cooked through. Remove to plate.
4) Pour the glaze into the hot skillet, reduce heat slightly and cook, stirring to incorporate the bits of chicken left behind. When the glaze is slightly reduced (a few minutes) return chicken to skillet, raise heat and finish cooking (about 3 min. for tenderloins, longer for full breasts), turning to coat with glaze.
5) Turn off heat under skillet and let rest
6) Cook 1 box cous cous
7) Arrange cous cous in center of platter, arrange chicken around edge, pour glaze over all, garnish with fresh raspberries and enjoy!