If you don’t have raspberry preserves on hand, no worries as you can use apricot, blackberry, peach or strawberry.
Raspberry-Balsamic Glazed Chicken
- 1 teaspoon vegetable oil
- Cooking spray
- 1/2 cup chopped red onion
- 1 1/2 teaspoons minced fresh or 1/2 teaspoon dried thyme (I used dried)
- 1/2 teaspoon salt, divided
- 4 (4-ounce) skinned, boned chicken breast halves
- 1/3 cup seedless raspberry preserves
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon pepper
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion; saute 5 minutes and remove onions from the pan and set aside. Combine thyme and 1/4 teaspoon 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 onions back to skillet. Add 1/4 teaspoon salt, preserves, vinegar, and pepper, stirring constantly until the preserves melt. Spoon raspberry sauce over chicken.
Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)
CALORIES 210 (12% from fat); FAT 2.8g (sat 0.6g,mono 0.7g,poly 0.9g); IRON 1.1mg; CHOLESTEROL 66mg; CALCIUM 24mg; CARBOHYDRATE 19.3g; SODIUM 378mg; PROTEIN 26.6g; FIBER 0.8g
Old WWP 4 / New WWPP 5
Adapted from Cooking Light, JANUARY 1998
