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Raspberry-Balsamic Glazed Chicken 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 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. Serves 4. CALORIES 210 (12% from fat); FAT 2.8g (sat 0.6g,mono 0.7g,poly 0.9g); IRON 1.1mg; CHOLESTEROL 66mg; CALCIUM 24mg; CARBOHYDRATE 19.3g; SODIUM 378mg; PROTEIN 26.6g; FIBER 0.8g |
