Raspberry-Balsamic Glazed Chicken

Raspberry-Balsamic Glazed Chicken Recipe
Photo: Oxmoor House
Other fruit preserves, such as apricot, blackberry, or peach, will also work in this recipe.

Yield:

4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 210
Caloriesfromfat 12 %
Fat 2.8 g
Satfat 0.6 g
Monofat 0.7 g
Polyfat 0.9 g
Protein 26.6 g
Carbohydrate 19.3 g
Fiber 0.8 g
Cholesterol 66 mg
Iron 1.1 mg
Sodium 378 mg
Calcium 24 mg

Ingredients

1 teaspoon vegetable oil
Cooking spray
1/2 cup chopped red onion
1 1/2 teaspoons minced fresh or 1/2 teaspoon dried thyme
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

Preparation

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion; sauté 5 minutes. Combine thyme and 1/4 teaspoon salt; sprinkle over chicken. Add chicken to skillet; sauté 6 minutes on each side or until done. Remove chicken from skillet; keep warm. Reduce heat to medium-low. Add 1/4 teaspoon salt, preserves, vinegar, and pepper, stirring constantly until the preserves melt. Spoon raspberry sauce over chicken.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

January 1998
My Notes

Only you will be able to view, print, and edit this note.

Add Note