Raspberry-Balsamic Glazed Chicken

One of our all time favorite repeat meals is five star Cooking Light recipe, Raspberry-Balsamic glazed chicken. It's one of Jacob's favorites, even though he was certain he wouldn't like a fruit with his meat. It's sweet and savory and pretty quick...so quick I forgot to take a picture before it was already being devoured. I'll have to make it again soon and make sure to take a picture, but I wanted to post the recipe tonight, because it's just too good not to share.

Raspberry-Balsamic Glazed Chicken from Cooking Light

Other fruit preserves, such as apricot, blackberry, or peach, will also work in this recipe.


1 teaspoon vegetable oil
Cooking spray
1/2 cup chopped red onion
1 1/2 teaspoons minced fresh or 1/2 teaspoon dried thyme
1/2 teaspoon salt, divided
4 (4-ounce) skinned, boned chicken breast halves
1/3 cup seedless raspberry preserves
2 tablespoons balsamic vinegar
1/4 teaspoon pepper

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion; sauté 5 minutes. Combine thyme and 1/4 teaspoon salt; sprinkle over chicken. Add chicken to skillet; sauté 6 minutes on each side or until done. Remove chicken from skillet; keep warm. Reduce heat to medium-low. Add 1/4 teaspoon salt, preserves, vinegar, and pepper, stirring constantly until the preserves melt. Spoon raspberry sauce over chicken.

Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)

CALORIES 210 (12% from fat); FAT 2.8g (sat 0.6g,mono 0.7g,poly 0.9g); IRON 1.1mg; CHOLESTEROL 66mg; CALCIUM 24mg; CARBOHYDRATE 19.3g; SODIUM 378mg; PROTEIN 26.6g; FIBER 0.8g

Cooking Light, JANUARY 1998

We like to serve this with steamed asparagus and rice. We also had this delicious recipe for brussels sprouts with it tonight if you'd like to check it out.

*Edited to add: We really like the sugar free seedless Knott's Berry farm jam with this recipe. For some reason it always makes the best sauce. I've tried a couple other brands and this one always comes out the best. Also, I add the onions first, otherwise they don't caramelize like they should.