| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Sami |
Chicken & p, Cooking lig |
4 |
Servings |
INGREDIENTS
| 1 |
ts |
Vegetable Oil |
|
|
Cooking Spray |
| 1/2 |
c |
Red Onion; Chopped |
| 1 1/2 |
ts |
Minced Fresh Thyme Or |
| 1/2 |
ts |
Dried Thyme |
| 1/2 |
ts |
Salt; Divided |
| 4 |
|
4-Oz skinned and boned chicken breast halves |
| 1/3 |
c |
Seedless Raspberry Preserves |
| 2 |
tb |
Balsamic Vinegar |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
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
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