Raspberry Chicken

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......



Raspberry Chicken

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.

Ingredients :

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

Directions:

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.