Raspberry-balsamic glazed chicken
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]ks۶\ m E3Iԍ&=M$,g$JESd> `Y"v=Xđue;qΟY_gGju}޲,{,D6mx6r_]yk,!qZ(B++$ېz*#lքf9ɞ*m,۳#8'&bQ~Zd,=syXD4w˄2kYW 9.[.v5(MǠz[\xƤ KYjxGܑPR%Hӭ.>}e:^r) 4Cݝ eT ;S&{j0E; z-\̼ccTbtm˅'KSٞGвܥ4b v Z^v2er`c\ѤUYUA ^ofkޕ1yT@{O#Z[bLCO֨ynxa(>5>7z;4K0kydZg2Cc ͈YgYXߗ l'%WVF=;LXPnj !".cz-MF}zf1QW،V&U]JIcUQ®\S^E|ĻTU]U ϭ kȋ$+mU1DD6sԄ1%N>{5tIpо4.t>Mc@F=nd1 ٳhQѼiwr7czOGOhIhF觓O&WWq6ɻןQ>_[4‡|EwK,*^Oqqn^h/<d7#J7cU۳^q/f,RG+ZV7M(4(l okѯ4 7ǩHRi lr UQ.ɄgC.OW=ʧ vo8y3'<}wpxt5v]WU+I_juAj@pl|Wͭ˟ j}E <`(jnHNOG~jp~ ep%F;{&ۿRLRkۄ=p||X?;>==3zo?K9S"\'Vbb@M*0:y4O.0$́ ӵs$ ʐ},-Y>" đ2dgtXH8x823̀~3#:,+'g!@c0CgNT'+ןSd"H&-bM[NqLX ٞ O#FD "j yP3(,aαw]"ubUBa:xmtŒEA4ʔ S6v FGGG;V~zM7!)($;n? UR$[M w b@k˫@NY :o[%:M8/oGt(橗$PTuQ$k#G0g%!$)r惙JD6,+)$wJq"A)dy b%3xp񻀲\T A4q+b2f l{^kM{CFӆpת#6":+[{tIȧ?~I--_uKmI~cfva ȷ{εdخ[u Ud9mP: LJ;bw9$b1 O)ʺR_CyNa$ݓTtyZԐ> b8vߚS4 ӑ W-r#pţr |$ۯcByTI͠XϠ~<Э@cƹœhDZW,s V;a*tvM5]G OuX]YQ51L>+[a˒dSA!h^/1@O{: Y>vg+UeMqҙd(k}*~ol}jsZ|h\4bz=V$ a P9 L0k^%\aUCƠ%[˸˂Ո7ۍ^j/"E$"&*wɎp^-W &V]:,v#:Ixo2 U.r_w8cg#rHrҡWI"(2X/҂G̷,:b.ٶlee/0uku%&N^ԿfnrW{N,J2/^{Fgiк(\5W2@7-t$Yglˆ߯^j@smrX۰Q# 4o]ǬfKp@n4fA{/ QdTĞa㮉`^<: bqqp@qR?u lHv ʣљAq9V38p6Ii׎)PFj ZakKlWZu (f: J7:(_7-8\'u4.Đ 4\74?<^@!:Ӂ4^AЈjqyE:c:9@Uԁ4dr6c #:>Bdb$2& $;6G:@6G:fM9>D!`hAi YpHS>NU}ua(l"B oe݇6t":d=Lc0&,((cEr!p).f,:8&!.ց<2,di izG$7 .x#JuPϦi2:`cMx(#qL2(Pue񘆇y1 #2 ǸyJi4f-'3g:Fc]W:ZFM sXёIiOcAB0Ӏ2p_QamŴmk+;<9E8c /BocjqR iũMtpq{(Aۆ1Px>6K"64!yBu̟ d0q3 c0MLdm&^%D_چ1&F i?_W&py|"dYu4҄6s|q<мR EDJ )гc4#r}:h7IcWL}*=t HcpQ31|gxNdTdQAD&^=B-kfghyOaS/]iY5[,16X05 nەa|a;d tLItMpiτ3>9.X҂дyV!3e "Vo ͹q`Ϗu3cMVq)R Hp=oUjK)x!OgrUNwVg5ڏ"->έ4뉛m/7\m qeCϴjÔfmheOJjߙ*qV=S
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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