from "Enlightened Chocolate" cookbook
Raspberry Glazed Chicken: serves 4 ( 4 points)
salt and thyme
4 ( 4 oz) boneless, skinless chicken breasts
2 tsp. canola oil
1/2 c. finely chopped onion or shallot
1/2 c. seedless no sugar raspberry jam ( such as Polaner all fruit)
2 T. balsamic vinegar
2-1/2 tsp. unsweetened cocoa powder ( not Dutch process)
1/4 tsp. pepper
Sprinkle chicken with salt and thyme to taste.
Heat oil in a large nonstick skillet coated with cooking spray. Add the onion and saute for 5 minutes. Add the chicken and cook until no longer pink. Remove chicken and keep warm.
Reduce heat to medium low. Add the jam, vinegar, cocoa, pepper and salt, stirring constantly until jam melts. Spoon jam mixture over chicken.
salt and thyme
4 ( 4 oz) boneless, skinless chicken breasts
2 tsp. canola oil
1/2 c. finely chopped onion or shallot
1/2 c. seedless no sugar raspberry jam ( such as Polaner all fruit)
2 T. balsamic vinegar
2-1/2 tsp. unsweetened cocoa powder ( not Dutch process)
1/4 tsp. pepper
Sprinkle chicken with salt and thyme to taste.
Heat oil in a large nonstick skillet coated with cooking spray. Add the onion and saute for 5 minutes. Add the chicken and cook until no longer pink. Remove chicken and keep warm.
Reduce heat to medium low. Add the jam, vinegar, cocoa, pepper and salt, stirring constantly until jam melts. Spoon jam mixture over chicken.
No comments:
Post a Comment
I love hearing from people who visit my blog! Let me know that you stopped by and let me know if you try a recipe!