4 skinned and boned chicken breasts
1 teaspoon Creole seasoning
Vegetable cooking spray
Raspberry-Barbecue Sauce (see below)
Garnish: fresh flat-leaf parsley sprigs
Sprinkle chicken evenly with Creole seasoning.
Spray cold cooking grate of a grill with cooking spray. Place cooking grate on grill; grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 7 minutes on each side or until done, brushing Raspberry-Barbecue Sauce evenly on 1 side of chicken during the last 2 minutes of grilling. Serve with remaining sauce. Garnish, if desired.
Raspberry-Barbecue Sauce
1 (10-ounce) jar seedless raspberry preserves
1/3 cup bottled barbecue sauce
2 tablespoons raspberry vinegar
2 tablespoons Dijon mustard
1 1/2 teaspoons hot sauce
Bring first 4 ingredients to a boil in a small saucepan. Reduce heat to medium, and cook 2 minutes or until slightly thickened. Stir in hot sauce.