Raspberry-Glazed Chicken Tenders

submitted by Jayme S.
Recipe from this cookbook.

1/2 cup seedless red raspberry preserves

2 tsp. minced garlic

3 tbsp. low-sodium soy sauce

3 tbsp. rice vinegar

1 1/2 lb. low-fat chicken tenders

Combine preserves, garlic, pepper, soy sauce, and vinegar in a large Ziploc bag. Seal bag and shake until ingredients are well mixed.  Add chicken tenders to bag; toss until coated. Seal bag and refrigerate 2 to 4 hours. Preheat oven to 400 degrees. Line baking sheet with foil and spray with cooking spray. Arrange chicken in a single layer on baking sheet; reserve marinade. Bake chicken 12 to 15 minutes. While chicken is cooking, pour marinade into saucepan; bring to boil over high heat. Cook 8 to 10 minutes until sauce thickens. Brush tenders with sauce; sprinkle with sesame seeds. Bake chicken tenders 12 to 15 minutes longer until cooked through.  Serves 6

Nutrition per serving:

calories:         186

total fat (5%)    1g

carbohydrate:   20g

cholesterol:      71mg

dietary fiber:     <.5g

protein:            24 g

sodium:           540mg