Raspberry-Balsamic Glazed Chicken
1 tsp vegetable oil
Cooking spray
1/2 cup chopped red onion
1 1/2 tsp minched fresh or 1/2 teaspoon dried thyme
1/2 tsp salt, divided
4 skinned, boned chicken breast halves
1/3 cup seedless raspberry preserves
2 tablespoons balsamic vinegar
1/4 tsp pepper
Heat oil in skillet coated with cooking spray over med-high heat until hot. Add onion; saute 5 minutes. Combine thyme, 1/4 tsp. 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 med-low. Add 1/4 tsp. salt, preserves, vinegar, and pepper, stirring constantly until preserves melt. Spoon raspberry sauce over chicken.
Calories 210, fat 2.8g
Source: Cooking Light
Submitted by Tae Bo Master
Low-Fat Dishes
Poultry Dishes
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