Tasty and flexible--what more could you want in a recipe? You could easily vary the flavors by making the dish with black cherry jam and red-wine vinegar, apricot jam and apple cider vinegar or orange marmalade and sherry vinegar.

Victoria Abbott Riccardi
Source: EatingWell Magazine, April/May 2005
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine jam and vinegar in a small pan over medium-low heat. Cook, stirring often, until the jam is dissolved, 3 to 4 minutes. Remove from heat, stir in salt and pepper and let cool slightly. Reserve 1/2 cup of the sauce. Place chicken breasts and the rest of the sauce in a large sealable plastic bag. Seal and shake gently to coat. Marinate in the refrigerator for 1 to 1 1/2 hours.

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  • Heat oil in a large nonstick skillet over medium-high heat. Add shallots and thyme and cook, stirring often, until the shallots begin to soften, about 1 minute. Remove the chicken from the marinade (discard marinade). Add the chicken to the pan and cook until just beginning to brown, 2 minutes on each side. Add the reserved raspberry sauce; stir to melt the jam and coat the chicken. Reduce heat to low, cover and cook until the chicken is cooked through and no longer pink in the center, 6 to 10 minutes. Serve immediately.

Tips

Make Ahead Tip: Cover and refrigerate the sauce for up to 1 week.

Tip: Chicken tenders, virtually fat-free, are a strip of rib meat typically found attached to the underside of the chicken breast, but they can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken fingers.”

Boneless, skinless chicken breasts, arguably the most versatile cut of chicken, are very low in fat, only 1 to 2 grams of fat per serving. Conveniently, one 4- to 5-ounce breast, tender removed, yields a perfect 3-ounce cooked portion. When preparing, trim any excess fat from the outer edge of the breast.

Nutrition Facts

312.4 calories; protein 26g 52% DV; carbohydrates 37.5g 12% DV; exchange other carbs 2.5; dietary fiber 0.2g 1% DV; sugars 28.6g; fat 5.9g 9% DV; saturated fat 1g 5% DV; cholesterol 82.8mg 28% DV; vitamin a iu 281.4IU 6% DV; vitamin c 2.1mg 4% DV; folate 17.2mcg 4% DV; calcium 15.1mg 2% DV; iron 0.7mg 4% DV; magnesium 36.7mg 13% DV; potassium 529.3mg 15% DV; sodium 344.2mg 14% DV; thiamin 0.1mg 12% DV.

Reviews (4)

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4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
This was SOOO good!! I plan on making it many times! Read More
Rating: 5 stars
10/30/2011
This chicken was so delicious! I loved it! Read More
Rating: 5 stars
10/30/2011
Delicious marinade easy steps and quick cooking my perfect meal!! The flavour was perfect and even my sister who is VERY picky loved this "teriyaki" chicken. Read More
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Rating: 5 stars
10/29/2011
Yum! So delicious!! My daughter absolutely loved it! We all did...thanks! Read More