Raspberry-Balsamic Glazed Chicken

wow, this somehow got a lot of attention.  it was super easy and good.  i used a jar of jalapeno jelly and it was fantastic. perfect combination of sweet and kick. 

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.

Delicious!

I made it with sugar free blackberry preserves, served with penne pasta- it was a big hit! I am excited to try out all the other preserves.

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.

An old favorite. Served with brown rice and steamed garden peas.

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!

Amazing! I have made this recipe many times and it's always a hit. I often butterfly the chick so it cooks quicker and there is more surface area for the sauce. This is probably one of my fav. cooking light recipes

I did not alter this at all, and I can say that this is one of the easiest recipes and one of the tastiest I have tried on this site. It is easy and inexpensive--a great weeknight meal, but is still nice enough for company. I served this over olive oil and garlic couscous and a side of vegetables in a butter sauce. I will make this again soon.

Love recipes like this. Great taste for minimal time, effort and ingredients. Quick and easy for a weeknight meal, but nice enough for company. Served with brown rice and sauteed spinach. Will definitely keep making this. Followed the recipe using raspberry preserves.

This is wonderful and beautiful. Used the thinly sliced chicken breast which reduced the cooking time and it was perfect. The chicken was flavorful, tender and not crusty on the outside like the first time I made it. Worth the additional cost. I sauted the onion as directed, but removed from the pan before I browned the chicken. THis also worked well and yet got some of the onion flavor for the chicken. Made with blackberry preserves.

Absolutely delicous! I made this on a summer evening and being that I live in an apartment building when our windows are open the neighbors can smell what we're cooking for dinner. The night I made this recipe I heard the neighbor yelling in our direction from outside, "what are you cooking up there? It smells good down here!" LOL My husband loved it too, a great recipe when you just can't think of what else you can possibly make with chicken.

I used chicken tenders & browned them first. Then, b/c of another review, I sauteed the onions in the same skilllet & then made the sauce. According to my husband I must give this five stars. He & my mother-in-law both loved it. My kids ate it better the next day. Wonderful new flavor for chicken. Next time will try the Apricot Preserves.

Simple, delicious, tender, juicy. I used the alternate suggestion of apricot preserves and it was fabulous. I served with a side of brown rice and green beans. YUMMY!! My second time making this with Black Raspberry Preserves. Pounded the chicken lightly and set the onions aside after cooking; they burn if you do not. Very good recipe.

Great recipe - I had apricot marmalade on hand and it worked out perfect. I always adjust the seasoning to my taste, so I added a little crushed red pepper to the sauce to spice it up a bit. I will definitely make this one again!

This recipe is fantastic. My boyfriend was very skeptical when he saw the jam but he ended up loving it - so much that he ate my lunch leftovers the next day! Everything is something that we ordinarily have on hand too making this a cheap and easy weeknight dinner. One item of note is that the onions started to burn while in the pan with the chicken. I would recommend using a very low heat while sweating them or, better yet, removing the onions while cooking the chicken. Five minutes plus the chicken cook time over medium-high heat was way too long.