| 1. | Heat grill. Stir together fruit spread, vinegar and oil; reserve 1/3 cup for glaze. Set remaining mixture aside. |
| 2. | When ready to grill, oil grill rack. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Brush chicken with reserved glaze; cook 5 minutes. Turn chicken over; brush with glaze. Cook an additional 3 to 7 minutes or until juice of chicken is clear when center of thickest part is cut, brushing occasionally with glaze. |
| 3. | Meanwhile, arrange spinach, raspberries, onion and almonds on 4 individual dinner plates. Slice each grilled chicken breast; place on top of salads. Drizzle with remaining fruit spread mixture. |
| Broil Directions: Place on broiler pan. Broil 4 to 6 inches from heat 6 minutes on each side or until juice of chicken is clear when center of thickest part is cut. |
| In step 2, cook chicken 5 minutes without the glaze. Brush with glaze, turn chicken, brush with glaze and continue as directed. |
