Raspberry-balsamic glazed chicken
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]iw۶\ 9oDQ8:;Mmz| C;P%NҢ)rq2y{^\5IlyxIJ}>qG_N/GOj4] {ϲپƼ}N XqZPpPVpiq#sk0l6&ڏI:>ij[3G ȎEr UYDz(\>a­ap3WIQKq['.vV-%qH׏A7;5MrSZ&ZL,AfqKBF)Mmz.>}崖ory~vQ=܃V$G,w;A&:L &v臒͎`%Ho[vZ &$/8*Em˅'K3őвܕ4bFviatZurRd# `4 &,ҴUZUA+-u}ݖ1EL@{KcZ[bBdgָEa-xi8)[šo7ۃZ{%ݵܳ.OO/je$|JSZ2#ճ?bNGv1JaNrj !H Q1Uc>}d+oF+.P%ܤ(eSWW1~}**U8>u.OSX}Bu#lz}1(/f; e9Kn"+zIfWG즦JӐE9NM2wKlv(P=u׶o>BqNjHvw߹ 9IuyT}|q,?w@$&eAs-m5NjĀyTU0ct^Tx^]ܝ!", ӭ˻sf$ ʐ,Y>&O/m'x/GzO藤V*Kt1㈇ +I!,~ :QSa)\9 "+!`>sj28ٸt"FB6nŔe:7nR9 aS1d{)<)u 6,ܱP&X’cDBŪ <'t0v%~坂Fin7)e:,}PX#L9O<9w ϠWt1~$@v{J`I)[l<(Sv}`Uj-S.Fپ~L#LȤXZ$s>. )%1PO -T-G*~g F䡥XIŲԊW *L!+2,GQ̃OJsP:3!ɘ- NVmuV[-oн9$oznt $ɽ4]y~~FV*T%`7F<@YYk,7Ȱߴr!;J߂,~"=@n搘Ʋg>x/^wK9>{8sFpj^NI:ư<.8G,=ëT %tdõ U>WR3<*3ct+!qa4^ +91^h@Cl*On(4+-N(]Y9萧!fB%mέj^v2EK׀٥(Vuȫb6<RXD  IxIz/qh&$W^eX~ `HSfh-Ļہo5ZXxwoxCyā4FG@ɋSjjh|{XYx+]Y F9+!Jɧ#18\l9_8guְkQUVsٕ|vbF@T>±Ձ&$1Mb^P]wmS(%.Z1uYB(Q6@T7<[ɩT)2[', { U,X*T!03}?|tJƏ_ OR+kT2c@!_R<Rev'+fnzU4Rgҹv C0̓!o` )œ@[1U2M_3qG)* W+{el]22~()P1'mKU%I~f![n`l)N:sV eOXOoQm3GօUK;O7ؓoD.=ĮOjVRµx>Ve Z~,ڌmNwQ"?A4QM `N[j aE0cw&P*,`íq3v~8rrFga}ƣ0I5X zQ# BҢAizzKrom2; $ yG+_/pr ϜV휇a*b*iAm$9UL&X7ڊHݖ Q5'Ukleﳁys:5sd]f| 7>&ضv(@bD vNu [G _x))>HrʡI*Ш2شϐ҂G̷,:b.ٶ1meu/ AF-?t#?^vUlڭJ# Y._zىEE<մvՏdih}Lhݖ+G{>4񦻁 Kpĝ9!/ u -`c$ulnȍt},b ʜj80lPhjgCGDLr{<e'QTO<MDy<:39.0jyoIg4Yy iFx|iZ]m[@[ʹXHb?R5M ) rw d4e 1AB9M@uC3@5 .q38M5-S-.3rQgBG!Ғ:p-Yz!ÈXɴI Mx㱎~xQFH.L!ZPGvBL)|g s{:@ >+_FQCi-' g:Fc}W::vͅi8c-L(L( WScAB0ӆ1p=Ra]{8eZVvޔ%{2EVwL[ܳ`C8)L"Z:4!5`::h0xOa3',G:L0Cp?`E:@7IxЁд Cp-`0ChMtM{ɇ/u`3&iu[gLi2\:@Z|ܳ _oNF:%c}Xi>1zV 0YN"&uҰib%Kϸ -3L xDJ D90|潽Ss ԛ6 ¾al Raspberry-balsamic glazed chicken
  Chicken    Poultry    Low Fat  
Last updated 10/4/2011 8:19:40 PM. Recipe ID 51446. Report a problem with this recipe.
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      Title: Raspberry-balsamic glazed chicken
 Categories: Poultry, Low-fat, Jvn
      Yield: 4 Servings
 
      1 ts Vegetable oil
    1/2 c  Red onion, chopped
    1/2 ts Dried thyme
    1/2 ts Salt
      4 ea Chicken breast halves
           -without skin, boned
    1/3 c  Raspberry jam
      2 tb Balsamic vinegar
    1/4 ts Pepper
 
  Heat oil in a large nonstick skillet coated with cooking spray over
  medium-high heat until hot. Add onion; saute 5 minutes. Cobine 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 rasperry sauce over chicken.
  




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Recipe ID 51446 (Apr 03, 2005)

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