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Raspberry Chicken

4 boneless skinless chicken breasts
1 teaspoon dried thyme (or substitute 1 tbsp fresh thyme)
1 tablespoon extra virgin olive oil
1 medium red onion, diced
8 ounces raspberry spreadable fruit (double fruit, no sugar added)
13 cup balsamic vinegar
salt or pepper


Season chicken with thyme and salt on both sides. Set aside. Heat oil in skillet over medium heat. Cook onion until browned and soft. Add chicken and cook until well cooked, approximately 8 minutes each side. Then, remove chicken and set aside. Add low gi fruit spread, balsamic vinegar and pepper to oil in skillet. Cook for several minutes until ingredients well combined and fruit spread is melted. Add chicken back in skillet. Serve chicken with sauce poured over top.

Source: www.food.com