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Thursday, August 4, 2011

Raspberry-Balsamic Glazed Chicken

Wow, its been quite a while since I've posted this many recipes! Can you tell that I have been adoring the fact that I can cook in a kitchen again after months of living in a hotel? :)  I have quite a few more just sitting around in my drafts folder waiting for me to get around to it, and I've had pretty decent luck picking out winners!  Lots to share.

This is a dish I found from Weight Watchers a long time ago, and I actually made this a few weeks back.  I am amazed at how simple this is to make because it seems fancier than it deserves (prep-wise).  We all really liked this chicken, but if you aren't a fan of sweetened meals, then this may not be up your alley.  I really liked how well the raspberry glaze turned out, and like I said, it was a cinch to make.  I will play around with different preserves too, maybe apricot or orange next?  I bet this would be really good with pork… and can you imagine it caramelizing on the grill??  Hmmm...



Raspberry-Balsamic Glazed Chicken
Serves 4

1 teaspoon vegetable oil
cooking spray
½ cup chopped red onion
1 ½ teaspoons fresh minced thyme, or ½ teaspoon dried thyme
½ teaspoon salt, divided
4 - 4oz. boneless, skinless chicken breast
⅓ cup seedless raspberry preserves
2 tablespoons balsamic vinegar
¼ teaspoon pepper


1.  Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion; sauté 5 minutes.

2.  Combine thyme and ¼ teaspoon salt; sprinkle over chicken. Add chicken to skillet; sauté 6 minutes on each side or until done.  Remove chicken from skillet; keep warm.

3.  Reduce heat to medium-low. Add ¼ teaspoon salt, preserves, vinegar, and pepper, stirring constantly until the preserves melt.

4.  Spoon raspberry sauce over chicken and serve.

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