3/4 cup seedless all-fruit raspberry jam
1/4 cup balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 4- to 5-ounce boneless, skinless chicken breasts, tenders
2 1/2 teaspoons extra-virgin olive oil
1/2 cup chopped shallots, (2-3 large)
1 1/2 teaspoons minced fresh thymeDIRECTIONS
Combine jam and vinegar in a small pan over medium-low heat.
Cook, stirring often, until the jam is dissolved, 3 to 4
minutes. Remove from heat, stir in salt and pepper and let
cool slightly. Reserve 1/2 cup of the sauce. Place chicken
breasts and the rest of the sauce in a large sealable plastic
bag. Seal and shake gently to coat. Marinate in the
refrigerator for 1 to 1 1/2 hours.
Heat oil in a large nonstick skillet over medium-high heat.
Add shallots and thyme and cook, stirring often, until the
shallots begin to soften, about 1 minute. Remove the chicken
from the marinade (discard marinade). Add the chicken to the
pan and cook until just beginning to brown, 2 minutes on each
side. Add the reserved raspberry sauce; stir to melt the jam
and coat the chicken. Reduce heat to low, cover and cook
until the chicken is cooked through and no longer pink in the
center, 6 to 10 minutes. Serve immediately.NUTRITION
4 g fat
1 g sat
36 g carbohydrates
0 g total sugars
27 g protein
0 g fiberSmartPoints value : 7
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