Category: Chicken

1 tsp Vegetable Oil

Cooking Spray

1/2 cup Red Onion, Chopped

1 1/2 tsp Minced Fresh Thyme Or

1/2 tsp Dried Thyme

1/2 tsp Salt, Divided

4 4-Oz skinned and boned chicken breast halves

1/3 cup Seedless Raspberry Preserves

2 tbsp Balsamic Vinegar

1/4 tsp Pepper

Heat oil in a large nonstick skillet coated with cooking spray over medium high heat until hot. Add onion; saute 5 minutes. Combine thyme and 1/4 t salt; sprinkle over chicken. Add chicken to skillet; saute 6 minutes on each side or until done. Remove chicken from skillet; keep warm. Reduce heat to medium-low. Add 1/4 t salt, preserves, vinegar, and pepper, stirring constantly until the preserves melt. Spoon raspberry sauce over chicken.



NOTES : Other fruit preserves, such as apricot, blackberry, or peach, will also work in this recipe.



Recipe by: Cooking Light, Jan/Feb 98, pg. 89



Posted to recipelu-digest by Jill Proehl <jpxtwo@swbell.net> on Feb 27, 1998