Getting back on track in more ways that one.......back on schedule with "Oh, Taste & See Friday" Recipe posts......& with healthy me!! After two months of not-so-healthiness, I feel like the Good Year Blimp ; ) and not liking that feeling so much. Offering a healthy ~ and yummy ~ recipe that is on MY menu this week! I double it for my crew......
This is a wonderful chicken recipe that is so easy to make. If you pound your chicken to an even thickness (about 1/2") the times should be pretty accurate. Sometimes I make extra to have the next day - chopped over a bed of mixed greens, toasted walnuts & a raspberry vinaigrette.
1/2 teaspoon dried thyme
1/2 teaspoon rubbed sage
1/4 teaspoon pepper
4 boneless skinless chicken breast halves ( 4 ounces each)
1/4 cup seedless raspberry jam
2 tablespoons orange juice
2 tablespoons red wine vinegar
Combine thyme, sage and pepper; rub over chicken.
Lightly brown chicken in a skillet coated with nonstick cooking spray.
Transfer to a 9-in. square baking dish coated with nonstick cooking spray.
Cover and bake at 375 for 15 minutes or until juices run clear.
In a saucepan, combine jam, orange juice and vinegar.
Bring to a boil; boil for 2 minutes.
Serve with the chicken.
Yield: 4 servings.