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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 0.9g
	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		52%
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Raspberry Balsamic Chicken

Recipe #98370 | 20 min | 5 min prep | add private note

⁽⁷²⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Meat > Poultry > Chicken > Breasts
Preparation > Time to Make > < 30 mins
Preparation > Simple > Beginner Cook

Featured Reviews for This Recipe

From: freakingdork

On Oct 30, 2009

This dish is so wonderful! I mean, you use one skillet, it doesn't take long to make (well, if you can chop onions fast or have a food processor or a Slap Chop hahaha), raspberry and balsamic are always good together, and just....it is super delicious. I also didn't have red onion, so I used a white. I can't wait to make this for company!

0 people found this review helpful

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From: Nado2003

On Oct 22, 2009

I am sorry to give this a poor review. I followed the recipe to a T and we all thought it was very so...so. Not very flavorful.

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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.

10 people found this review helpful

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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.

8 people found this review helpful

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