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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (162g) Recipe makes 4 servings The following items or measurements are not included below: 2 tablespoons balsamic vinegar |
||
| Calories 217 | ||
| Calories from Fat 23 | (10%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.6g | 3% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 0.7g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 65mg | 21% | |
| Sodium 373mg | 15% | |
| Potassium 341mg | 9% | |
| Total Carbohydrate 20.6g | 6% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 13.8g | ||
| Protein 26.5g | 53% | |
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Raspberry Balsamic Chicken
By: KelBel
Aug 24, 2004
A light, fruity chicken dish, only 4 WW points, but you would never know. Other fruit preserves, such as apricot, blackberry, or peach will also work in this recipe.
SERVES 4
Ingredients
- 1 teaspoon vegetable oil
- 1/2 cup red onion, chopped
- 1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh thyme
- 1/2 teaspoon salt, divided
- 4 (4-6 ounce) boneless skinless chicken breasts
- 1/3 cup seedless raspberry preserves
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon black pepper
Directions
1
Heat oil in a large nonstick skillet over med-high heat, add onion and saute 5 minutes.2
Sprinkle thyme and 1/4 tsp salt over chicken.3
Add chicken to pan; saute 6 minutes on each side.4
Remove chicken from pan and keep warm.5
Reduce heat to medium, add 1/4 tsp salt, preserves, vinegar, and pepper to pan, stirring until preserves melt.6
To Serve:.7
Spoon sauce over chicken and serve immediately. OR Return chicken to pan and coat chicken evenly, serve immediately.
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Preparation > Time to Make > < 30 mins
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Featured Reviews for This Recipe
From: Chef #424482
On Aug 20, 2008
This is a keeper for me. I thought it was a little sweet at first so I added a few splashes of red wine vinegar.
From: Ginny Sue
On Aug 10, 2008
This doesn't taste anything like "diet food". The sauce has a very nice flavor from the preserves and vinegar that goes well with the chicken. I flattened the breasts before cooking so that they would cook evenly.
From: duonyte
On Aug 7, 2005
Well, I decided to take my own suggestion and make this with pork medallions - thickish slices of pork tenderloin that I flattened with a mallet. I used bilberry jam and a yellow onion (because I had no red), and added about 1/3 c. broth to make more of a sauce. As before, I returned the sauted meat to the pan and cooked together briefly with the sauce. Extremely well received.
From: Judy from Hawaii
On Sep 29, 2004
This chicken is one of the best dishes I have ever made from Zaar & that is saying A LOT! And even better - it is one of the easiest recipes I have tried. I used regular onions & cherry jam, because that was what I had on hand. Otherwise I followed the recipe precisely. The balsamic vinegar balanced the sweetness of the jam and the spices are just right. Even my husband complimented the meal - and that is unusual. I served this with roasted asparagus, French bread & some wine. Thanks, KelBel, I look forward to trying this with other flavors of jam.
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