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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