RASPBERRY CAYENNE CHICKEN
Ingredients:
2 chicken legs (thigh and drumstick attached)
1/2 cup red raspberry jam
2 tablespoons balsamic vinegar
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon cayenne pepper
Parsley
Bake the chicken in a 375 degree F oven for about 45 minutes.
Mix together the jam, vinegar, soy sauce and cayenne. Spoon the sauce
over the chicken and bake about 15 minutes longer or until chicken is
fork tender and glazed.
To serve, garnish with parsley.
B-man 