• Cooking Time:
  • Servings: 4
  • Preparation Time:


Another one from Cooking Light! I have also made this with orange marmelade and it was very good.


  • 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; saute 5 minutes.
  • Combine thyme and 1/4 teaspoon salt; sprinkle over chicken.
  • Add chicken to skillet; saute 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.
  • Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)
  • CALORIES 210(12% from fat); FAT 2.8g (sat 0.6g,mono 0.7g,poly 0.9g); PROTEIN 26.6g; CHOLESTEROL 66mg; CALCIUM 24mg; SODIUM 378mg; FIBER 0.8g; IRON 1.1mg; CARBOHYDRATE 19.3g

Categories: Dinner  Main Dish  Poultry  Savory 

Author Credit: Cooking Light

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