Raspberry-balsamic glazed chicken
4 Servings
Ingredients
| Quantity | 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 |
Directions
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