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.

Makes 4 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 1 hour 20 minutes (including 1 hour of marinating)

EASE OF PREPARATION: Moderate

3/4 cup seedless all-fruit raspberry jam
1/4 cup balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 4- to 5-ounce boneless, skinless chicken breasts, tenders removed (see Tip)
2 1/2 teaspoons extra-virgin olive oil
1/2 cup chopped shallots (2-3 large)
1 1/2 teaspoons minced fresh thyme

1. 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.
2. 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.

NUTRITION INFORMATION: Per serving: 296 calories; 4 g fat (1 g sat, 3 g mono); 66 mg cholesterol; 36 g carbohydrate; 27 g protein; 0 g fiber; 371 mg sodium; 370 mg potassium.

Nutrition bonus: Selenium (28% daily value).

2 1/2 Carbohydrate Servings

TIP: 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.

MAKE AHEAD TIP: Cover and refrigerate the sauce for up to 1 week.

I like all the different ways to make this recipe. The sauce is divine.

Katy , Salem, OR

It was an excellent dish. It was so easy to make. I added more salt and pepper than it said...you just need to taste it as you go. I used chicken tenders that were pre-cut. I will make this again.

Dawn, Ft. Benning, GA

I made this recipe almost exactly as-is, only changing the thyme to dried (all I had!). It was really delicious, and even my picky boyfriend loved it! I would definitely make this again.

Anonymous, Philadelphia, PA

This dish was simple to make and really delicious. My family gobbled it up.

Sarah, Nantucket, MA

This is a staple in our house. Everyone loves it. We've tried all the variations, but like the apricot the best. I love it because it's quick, healthy and delicious. I don't marinate the meat. I forgot to one time and decided to go ahead and make it anyway. There wasn't a noticeable difference. I make a little less sauce and pour it in after browning both sides of the chicken.

Ingrid, Minneapolis, MN

I have never written a comment about a recipe before this one - this was surprisingly very easy and very delicious! I used regular chicken breasts - not the tenders - so I had to cook it a little longer than the recipe says (and I only marinated them for about 10 minutes because I was in a hurry). Everything looked dark, almost burnt when it was fully cooked but the sauce was delicious and the chicken was cooked perfectly. It was a nice combination of salty and sweet with the shallots, vinegar and raspberry jam.

Wagner, Baltimore, MD

This was good- but it wasn't great... I won't be putting it on my menu... I didn't have seedless jam, so mine had seeds, and that was no good. Definitely do use a jam with seeds.

Lindsey, Salt Lake, UT

I made this for dinner last night and the whole family loved it. It could not have been easier to prepare and it was just delicious! Give it a try!

Lee, Atlanta, GA

a bit boring, not very impressed

Gayla, West Swanzey, NH

very disappointed with this recipe...it was very boring and tasted funny..would not recommend

Anonymous

As all Eating Well recipes, easy to prepare and a HUGE hit. My husband rated it "EXCELLENT....good enough for company!" Prepared it exactly as written, wouldn't change a thing.

B Newby, Pinckney, MI