Raspberry-Balsamic Glazed Chicken

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

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Nutritional Information

Amount per serving
  • Calories: 210
  • Calories from fat: 12%
  • Fat: 2.8g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.9g
  • Protein: 26.6g
  • Carbohydrate: 19.3g
  • Fiber: 0.8g
  • Cholesterol: 66mg
  • Iron: 1.1mg
  • Sodium: 378mg
  • Calcium: 24mg

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

  1. 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.

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