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Raspberry thyme chicken

Makes 6 servings


  • ⅔ cup red onion, chopped
  • 2 Tbsp. canola oil
  • 6 boneless, skinless chicken breasts
  • 2 tsp. thyme leaves
  • 1 tsp. salt, divided
  • ¾ cup raspberry jelly
  • ½ cup balsamic vinegar
  • ½ tsp. black pepper


In non-stick skillet, sauté onion in oil until tender.

Sprinkle chicken with thyme and ½ teaspoon salt; add to skillet. Cook for five minutes per side over medium heat or until internal temperature reaches 165°F. Remove chicken from skillet and keep warm.

Add preserves, vinegar, pepper and remaining ½ teaspoon of salt to skillet. Cook and stir over medium-low heat until preserves are melted and sauce is heated to 165°F.

Serve chicken with sauce drizzled over the top.

Nutrition analysis per serving (one chicken breast with about 2 tablespoons of sauce): 230 calories, 4 g fat, 27 g protein, 21 g carbohydrates, trace fiber, 385 mg sodium

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