Raspberry Chicken

• 4 Chicken fillets
• 3 tsp. olive oil
• Rind and juice of 1 orange
• 3 cloves of garlic, chopped
• 1 red onion, chopped
• 2 bay leaves
• 1/2 tsp. mustard seeds
• 1 tsp. white wine vinegar
• 425g can peeled tomatoes
• 1 cup Tasmanian Gourmet Sauce's Raspberry Sauce

• Marinate the chicken in 2 tsp. olive oil, juice, rind and 2 cloves chopped garlic for about 30 minutes
• Heat remaining oil and fry onion and remaining garlic for 3 minutes
• Add bay leaves, mustard seeds and vinegar - cook for 2 minutes
• Stir in tomatoes with their juice and Raspberry Sauce
• Cook over low heat for 20 minutes or until mixture if thick and pulpy
• Remove from heat an allow to cool
• Barbeque or char-grill the chicken until tender and serve coated with the raspberry dressing
• Serve with fresh salad greens