Evening Edge
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Raspberry-Balsamic Glazed Chicken
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5:30 CHALLENGE: 5 INGREDIENTS, 30 MINUTES
Kathy Flareau of St. Petersburg, Fla., writes, "I found this recipe on the Internet while researching healthy recipes for my teenage daughter, Danielle. She had decided to participate in Weight Watchers and we wanted to help her as a family. We all lost weight, although hers was the biggest accomplishment at 80 pounds!”
The dish, an adaptation of an 18-year-old recipe from Cooking Light magazine, demonstrates that healthful and flavorful recipes never go out of style.
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
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1/2 cup chopped red onions
4 (4- to 6-ounce) boneless, skinless chicken breasts, pounded to uniform thickness
1/2 teaspoon dried thyme
1/3 cup seedless raspberry preserves
2 tablespoons balsamic vinegar
Instructions:
In a large, lightly oiled, preferably nonstick, skillet over medium-high heat, saute onions for 5 minutes. Sprinkle chicken with thyme, salt and pepper. Add chicken to skillet, and cook for 6-8 minutes per side, or until done, stirring the onions frequently. Remove chicken to a plate, and tent with foil to keep warm. Reduce heat to medium-low. Add preserves and vinegar, stirring constantly until the preserves melt. Season with salt and pepper to taste. Spoon sauce over chicken.
Notes:
Apricot or other preserves can be substituted for the raspberry.
Nutrition:
Per serving: 229 calories (percent of calories from fat, 19), 27 grams protein, 19 grams carbohydrates, 1 gram fiber, 5 grams fat (1 gram saturated), 66 milligrams cholesterol, 85 milligrams sodium.
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