Cooking in the Lite

In place of the raspberry preserves, try using orange marmalade, apricot preserves or pineapple preserves. Serves 4

Cal: 242; Total fats: 5.7; Sat fat: 1g; Chol: 96mg; Sodium: 349mg; Carbs 10.5 g; fiber: 0; Sugar: 9g; protein: 35g

• 2 tsp olive oil
• 1/2 cup onion, chopped
• Tsp thyme
• 1/2 tsp salt
• 4 skinless, boneless chicken breasts
• 1/4 cup all-fruit raspberry preserves
• 2 Tsbsp. GF balsamic vinegar
• 1/4 cup water
• 1/4 tsp. pepper

In a large nonstick skillet, heat oil 1 minute; add onion, and saute over medium heat until soft, about 5 min. Sprinkle chicken with thyme and 1/4 tsp salt. Add chicken to pan and saute 6 mins per side or untill fully cooked. Remove chicken. reduce heat; add remaing 1/4 tsp salt, preserves, vinegar, water, and pepper. Cook, stirring constantly, until preserves melt. Return chicken to pan and baste with sauce. To serve, place chicken on serving dish. Spoon sauce over meat.

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