3 cups raspberries
2 tablespoons lemon juice
1/2 teaspoon salt
1/3 cup light corn syrup
1 tablespoon cornstarch
1/16 teaspoon pepper
3 chicken breasts, boned, skinned and halved

In a blender, place 2 cups of the raspberries, corn syrup and lemon juice. Cover and blend on high until smooth.

In a small saucepan, stir together cornstarch, salt and pepper. Gradually stir in raspberry mixture until smooth. Stirring constantly, bring to boil over medium heat and boil for 1 minute.

Arrange chicken and remaining raspberries in a greased 10 x 6 x 2-inch baking dish. Spoon sauce over chicken. Bake at 400 degrees F for 25 to 35 minutes or until chicken is tender.

Yields 4 to 6 servings.