| Raspberry-Balsamic Glazed Chicken - 19.3g Carbs, 0.8g Fiber {I suggest sugar free preserves... Take care, Gloria} From: Cooking Light, January 1998 Other fruit preserves, such as apricot, blackberry, or peach, will also work in this recipe. 1 tsp vegetable oil Cooking spray 1/2 cup chopped red onion 1 1/2 tsp minced fresh OR 1/2 tsp dried thyme 1/2 tsp salt, divided 4 (4-oz) skinned, boned chicken breast halves 1/3 cup seedless raspberry preserves 2 Tbsp balsamic vinegar 1/4 tsp pepper Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion; sauté 5 minutes. Combine thyme and 1/4 teaspoon salt; sprinkle over chicken. Add chicken to skillet; saute 6 minutes on each side or until done. Remove chicken from skillet; keep warm. Reduce heat to medium-low. Add 1/4 teaspoon salt, preserves, vinegar, and pepper, stirring constantly until the preserves melt. Spoon raspberry sauce over chicken. Yield: 4 servings Serving size: 1 chicken breast half and 2 tablespoons sauce) Nutrition per Serving: 210 Calories, 12% from fat, 2.8g Fat, 0.6g Sat, 0.7g Mono, 0.9g Poly, 26.6g Protein, 66mg Cholesterol, 24mg Calcium, 378mg Sodium, 19.3g Carbs, 0.8g Fiber, 1.1mg Iron |
Raspberry Glazed Balsamic Chicken
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