• Servings: 4
• 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

1. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion; saute 5 minutes.
2. Combine thyme and 1/4 teaspoon salt; sprinkle over chicken.
3. Add chicken to skillet; saute 6 minutes on each side or until done.
4. Remove chicken from skillet; keep warm. Reduce heat to medium-low.
5. Add 1/4 teaspoon salt, preserves, vinegar, and pepper, stirring constantly until the preserves melt.
6. Spoon raspberry sauce over chicken.
7. Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)
8. NUTRITION PER SERVING
9. CALORIES 210(12% from fat); FAT 2.8g (sat 0.6g,mono 0.7g,poly 0.9g); PROTEIN 26.6g; CHOLESTEROL 66mg; CALCIUM 24mg; SODIUM 378mg; FIBER 0.8g; IRON 1.1mg; CARBOHYDRATE 19.3g

Another one from Cooking Light! I have also made this with orange marmelade and it was very good.