A not-so-sweet raspberry sauce is the perfect finishing touch for seasoned chicken breasts.
Combine raspberry vinegar, oil and seasoning in a shallow pan. Add chicken breasts and marinate at least 30 minutes in refrigerator.
Strain raspberries, reserving juice and discarding pulp. Add corn starch to raspberry juice. Cook in a medium saucepan until sauce comes to a boil, continue cooking 1 minute. Reserve and keep warm.
Remove chicken from marinade. Discard marinade. Grill, broil or sauté chicken until done, about 12 to 20 minutes . Swirl plate with raspberry sauce, top with chicken breast. Serve with new potatoes or seasoned rice.