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. Source: EatingWell Magazine, April/May 2005

Victoria Abbott Riccardi
Advertisement

Ingredients

Directions

  • 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.

    Advertisement
  • 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 calories; 5.9 g total fat; 1 g saturated fat; 83 mg cholesterol; 344 mg sodium. 529 mg potassium; 37.5 g carbohydrates; 0.2 g fiber; 29 g sugar; 26 g protein; 281 IU vitamin a iu; 2 mg vitamin c; 17 mcg folate; 15 mg calcium; 1 mg iron; 37 mg magnesium;

Reviews (4)

Read More Reviews
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
Advertisement
Rating: 5 stars
10/29/2011
Yum! So delicious!! My daughter absolutely loved it! We all did...thanks! Read More