raspberry-balsamic glazed chicken
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Vegetable oil |
| ½ cup | Red onion, chopped |
| ½ teaspoon | Dried thyme |
| ½ teaspoon | Salt |
| 4 eaches | Chicken breast halves without skin, boned |
| ⅓ cup | Raspberry jam |
| 2 tablespoons | Balsamic vinegar |
| ¼ teaspoon | Pepper |
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion; saute 5 minutes. Cobine thyme and ¼ 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 ¼ teaspoon salt, preserves, vinegar, and pepper, stirring constantly until the preserves melt. Spoon rasperry sauce over chicken.
Posted to CHILE-HEADS DIGEST V3 #ICK Recipe by: Cooking Light Magazine From: Anne Smith <aw221@...> Date: Tue, 03 Mar 1998 21:24:20 ~0800
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