Ingredients

1 1/2 pounds chicken tenders
1/2 cup teriyaki sauce
3/4 cup raspberry jelly
sesame seeds

Directions

Pour teriyaki over chicken in plastic bag or flat glass dish. Refrigerate 4 hours or overnight, turning occasionally. Remove chicken from sauce and discard sauce.

Thread 3 chicken tenders on each skewer (if using wooden skewers, soak in water for 5 minutes before use), spreading to expose as much chicken surface as possible.

Grill on electric grill over low heat until meat is firm throughout, turning occasionally, approximately 30 minutes.

As chicken grills, melt raspberry jelly in small saucepan. Brush jelly over chicken. Grill, turning 3 times, 1 minute on each side, brushing with more jelly after each turn.

Remove chicken from grill and sprinkle with sesame seeds. Serve over white rice mixed with chopped green onion. Garnish top with fresh raspberries. Serves 4.

Each serving contains 396 calories, 9 grams fat, 49 grams carbohydrate, 1450 mg sodium, 78 mg cholesterol. From Cheryl Phipps, Clearfield, first-place winner, Sure Jell Cooking Competition, Utah State Fair.