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.
Nutrition per serving may change if servings are adjusted.
¾ cup seedless all-fruit raspberry jam
¼ cup balsamic vinegar
½ teaspoon salt
¼ teaspoon freshly ground pepper
4 4- to 5-ounce boneless, skinless chicken breasts, tenders removed (see Tip)
2½ teaspoons extra-virgin olive oil
½ cup chopped shallots, (2-3 large)
1½ teaspoons minced fresh thyme
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 ½ 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 1½ hours.
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.
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.
312 calories;6.0 g fat(1.0 g sat); 0.0 g fiber; 38.0 g carbohydrates; 26.0 g protein; 17.0 mcg folate; 83 mg cholesterol; 29.0 g sugars; 0.0 g added sugars; 281.0 IU vitamin A; 2.0 mg vitamin C; 15.0 mg calcium; 1.0 mg iron; 344 mg sodium; 529.0 mg potassium