½ cup chopped red onion
2 teaspoons canola oil
1½ teaspoons minced fresh thyme
½ teaspoon salt, divided
4 boneless, skinless chicken breast halves (about 1 pound)
⅓ cup seedless raspberry preserves
2 tablespoons balsamic vinegar
1. In a nonstick skillet, sauté the onion in oil until tender.
2. Sprinkle thyme and ¼ teaspoon salt over chicken; add to skillet. Cook for 5 minutes on each side or until juices run clear. Remove chicken and keep warm.
3. Add the preserves, vinegar, ⅛ teaspoon pepper, and remaining salt to skillet. Cook and stir over medium-low heat until preserves are melted and sauce is heated through. Spoon onto a serving platter; top with chicken.
Total Fat 4g
Diabetic Exchanges: 3 lean meat, 1 starch