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Raspberry-Balsamic Chicken

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; saute 5 minutes. Combine
thyme and 1/4 teaspoon salt; sprinkle over chicken. Add chicken
to skillet; saute 6 minutes on each side or until done. Remove
chicken and keep warm. Reduce heat to medium-low. Add 1/4 teaspoon
salt, preserves, vinegar and pepper to the skillet, stirring
constantly until the preserves melt. Spoon raspberry sauce over
chicken. Yield: 4 servings (serving size: 1 chicken breast half
and 2 tablespoons sauce)

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

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