Wednesday, December 1, 2010

Recipe of the Week: Raspberry Balsamic Glazed Chicken

This weeks recipe is another elegant and easy dish. Raspberry Balsamic Glazed Chicken is impressive enough for romantic nights, but sweet and flavorful enough to feed the kids.

First, chop and saute the onion.

Rub the chicken with thyme and salt

Brown the chicken in a skillet

Remove the chicken to a baking pan  and make the glaze.

Cover the chicken with the glaze and bake for 30 minutes at 350

Raspberry Balsamic Glazed Chicken

Makes 6 servings.
1 tsp. vegetable oil
Cooking Spray
3/4 cup chopped red onion
3/4 tsp. thyme
3/4 tsp. salt divided
6 chicken breasts about 1.5 pounds
1/2 cup seedless raspberry preserves
3 Tbsp. balsamic vinegar
1/3 tsp. pepper

Heat oil in nonstick skillet coated with cooking spray over medium- high heat 'til hot. Add onion; sauté 5 minutes.

Combine thyme and 1/4 teaspoon salt; sprinkle over chicken.
Add chicken to skillet; saute 3 minutes on each side. Remove chicken from skillet; cool and place in gallon freezer bag.
Reduce heat to medium-low. Add 1/4 tsp. salt, preserves, vinegar, and pepper, stirring constantly until the preserves melt.

Spoon sauce over chicken in the bag and seal.

Thaw and pour contents into a baking dish. Bake chicken at 350 for 30 minutes or until warmed through.

NOTES: 4.5 WW points per serving

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