February 3, 2006, Newsletter Issue #90: Raspberry Balsamic Glazed Chicken
Tip of the Week
Raspberry Balsamic Glazed Chicken
This recipe with serve 4.
4 skinless boneless chicken breast halves
1 teaspoon vegetable oil
1/2 cup red onion, chopped
1/2 teaspoon thyme
1/2 teaspoon salt, divided
1/3 cup seedless raspberry jam
2-3 tablespoons good quality balsamic vinegar
1/4 teaspoon pepper
Heat oil in nonstick skillet; over medium-high heat till hot.
Add onion and sauté for 5 minutes.
Combine thyme and 1/4 teaspoon salt; sprinkle over chicken.
Add chicken to the skillet and for 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, raspberry jam, balsamic vinegar,
and black pepper, stirring constantly until the jam melt.
Return the chicken to the pan, turning once or twice to coat well.
Serve immediately spooning remaining sauce on top of chicken.
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