Join Simply Cookin' Chef Mitzi Stinson as she shows you how to make fresh Raspberry-Peach Chicken.

This delicious low-calorie dish combines fresh fruit and a naturally sweet sauce with oven-baked chicken. The result is a dinner that leaves you feeling refreshed and helps you stay trim.

The blended fruit sauce comes together simply, but adds a touch of elegance to this perfect weeknight meal-on-the-go.

Difficulty: Easy

Prep Time: 5 minutes

Cook Time: 20 minutes

Yield: 4 servings

Recipe courtesy Betty Crocker, General Mills 2008

1/2 cup fresh or frozen (thawed and drained) unsweetened raspberries

1 small fresh peach, peeled and sliced

2T peach brandy or apple juice

2T honey

4 boneless, skinless chicken breast halves (about 1 lb.)

1/4 tsp. salt

1/4 tsp. pepper

Set oven control to broil. Spray broiler pan rack with cooking spray.

Place raspberries, peach slices, apple juice and honey in blender or food processor.

Cover and blend on high speed about 1 minute or until smooth.

Heat blended mixture in 1-quart saucepan. Keep warm.

Sprinkle both sides of chicken with salt and pepper.

Place chicken on rack in broiler pan.

Broil with tops 4 to 6 inches from heat 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.

Spoon some of the raspberry sauce on a serving plate.

Place chicken on sauce. Drizzle with additional sauce.

Garnish with additional raspbberries if desired.

Grilling directions: Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Place chicken on grill rack. Cover and grill 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.