Raspberry-Balsamic Glazed Chicken

1 tsp. vegetable oil
cooking spray
1/2 cup chopped red onion
1 1/2 tsp. minced fresh or 1/2 tsp. dried thyme
1/2 tsp. salt, divided
4 (4-ounce) skinless chicken breast
1/3 cup seedless raspberry preserves (or with seeds if you don't mind)
2 tablespoons balsamic vinegar
1/4 tsp. pepper

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot.

Add onion; saute 5 minutes.

Combine thyme and 1/4 tsp. 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 tsp. salt, preserves, vinegar, and pepper, stirring until the preserves melt.

Spoon raspberry sauce over chicken. (4 servings)

I took this recipe from Cooking Light Jan/Feb 1998 issue. I still use it all the time and now I don't even refer to the recipe. (There is a funny story about that too)

You can serve this with brown rice, rice pilaf, cous cous, and any yummy vegi like broccoli, or asparagus.

Enjoy!