Raspberry Chicken with Plantains

1 C. fresh raspberries
2 Tbsp. granulated sugar
1 tsp. cooking oil or butter
2 ripe plantains
2 Tbsp. brown sugar
2 Tbsp. white wine vinegar
2 green onions, thinly sliced
1 small jalapeno pepper, seeded, and finely chopped
4 medium skinless, boneless chicken breast halves
Ti leaves (optional)

1. Prepare charcoal grill or preheat gas grill for medium heat.  For sauce, combine raspberries and granulated sugar in a small saucepan.  Heat over low heat about 3 minutes or until berries are softened.  Press berry mixture through a fine-mesh sieve; discard seeds.  Set aside.

2. In a large nonstick skillet, heat oil or butter over medium heat.  Add the plantains, cook and stir about 2 minutes or until plantains are lightly browned and slightly softened.  Stir in brown sugar and vinegar.  Heat through.  Remove from heat; stir in green onion and jalapeno pepper.

3. Sprinkle chicken with salt and pepper.  Grill chicken directly over medium heat for 12-15 minutes or until chicken is tender and no longer pink, turning once.  To serve, spoon berry sauce over chicken.  Serve with prepared plantains.

Nutrition: 308 calories; 3g fat; 1g sat fat; 43g carbs; 28g protien