Other fruit preserves, such as apricot, blackberry, or peach, will also work in this recipe.
1 teaspoon vegetable oil
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
How to Make It
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.
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I have made this several times over the past few years. It's super easy and very tasty. I don't think I'd serve it for company, but it's the perfect weeknight meal. It's quick, filling, tasty and healthy. I serve it with couscous or wild rice and a green vegetable. It's a keeper.
This has been a staple at our house for years. It pairs nicely with couscous (olive oil/garlic or plain). Great for busy weeknights because it's quick and we often have all the ingredients on hand. One thing I would add is that using a good aged vinegar and fresh thyme adds a lot to an already outstanding recipe.
I have been making this dish for my husband and I for years and just served it to guests for the first time a few weeks ago to rave reviews. I've use all different flavors of preserves, depending on what I have on hand, with great success. Fresh thyme is a must!
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