Marinated Chicken Breasts with Raspberry Salsa

This is a recipe that definitely says "SUMMER!"   Marinated Chicken Breasts   4 each         boneless, skinless chicken breasts 1 clove        garlic, minced  ¼ cup          fresh lime juice 2 Tbsp.        olive oil                    sea salt and pepper to taste Slightly flatten chicken breasts with a kitchen mallet so that they will cook evenly on the grill. Place the chicken breasts and other ingredients in a resealable plastic bag, making sure that the chicken is evenly coated with the marinade. Refrigerate for at least 20 minutes (or this can be done the night before). Cook chicken breasts on the grill until cooked through. Transfer to a serving dish. Cover and let rest for about 10 minutes before serving. Before serving, place about 1/4 cup raspberry salsa on the chicken. Serves 4. Raspberry Salsa   6 oz.            fresh raspberries 1 each         jalapeno pepper, seeded and finely diced ¼ cup          chopped fresh cilantro 1 Tbsp.        chopped red onion (Vidalia works well, too) 1 clove        garlic, minced 2 Tbsp.        fresh lime juice Mix all ingredients together in a glass bowl. Cover and refrigerate for 1-2 hours before serving. Serves 4-6.

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