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In a blender, place 2 cups of raspberries, corn syrup and lemon juice; cover and blend on high until smooth. In a small sauce pan, stir together corn starch, salt, and pepper. Gradually stir in raspberry mixture until smooth. Stirring constantly, bring to boil over medium heat and boil for 1 minutes. Arrange chicken and remaining raspberries in a greased 10 x 6 x 2-inch baking dish. Spoon sauce over chicken. Bake at 400 degrees for 25 to 35 minutes or until chicken is tender.
Serves: 4 to 6.
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