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Raspberry Balsamic Glazed Chicken
1 teaspoon vegetable oil
1/2 cup red onion, chopped
1/2 teaspoon dried thyme
1/2 teaspoon salt, divided
4 boneless, skinless chicken breast halves
1/3 cup seedless raspberry preserves
2 tablespoons balsamic vinegar
1/4 teaspoon pepper
Heat oil in nonstick skillet coated with cooking spray over medium high heat until hot. Add onion and sauté for 5 minutes.
Combine thyme and 1/4 teaspoon of the salt; sprinkle over chicken.
Add chicken to skillet and sauté for 6 minutes on each side or until done. Remove chicken from skillet and keep warm.
Reduce heat to medium-low. Add remaining 1/4 teaspoon salt, preserves, vinegar and pepper, stirring constantly until the preserves melt.
Spoon sauce over chicken.
Yield: 4 servings
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