CHICKEN BREASTS IN RASPBERRY MARINADE

Marinate 4 boneless chicken breasts in a mixture of l cup olive oil,
l/4 cup red wine vinegar, the julienned zest of l orange, l tsp.
each thyme and sage, l/2 cup finely chopped shallots and l cup
whole fresh raspberries for 2 hrs. Remove from the marinade and oven
roast the breasts at 350 for l0 mins. on each sie. or until done.
Remove to a serving platter and deglaze the roasting pan with the
marinade. Tranfer the marinade to a saucepan and reduce to thicken
slightly. Finish the sauce with l cup fresh orange sections. Serve w
ith the reduced raspberry marinade sauce. Slice breasts.
Serves 4. Gourmet June l993