Raspberry Glazed Chicken Breasts
From: Judi Mae Phelps
Source: Home and Family

3 tbsp olive oil
1/2 cup red onion; diced
1 tsp dried thyme
4 chicken breasts, boneless and skinless
salt and pepper
1/3 cup seedless raspberry preserves
2 tbsp balsamic vinegar

In a large saute pan, heat the olive oil. Saute the red onion over low heat until tender, about 5-7 minutes.

Rub the dried thyme, salt and pepper onto the chicken breasts. Place chicken into pan and saute for 6 minutes on each side until golden and cooked through. Remove chicken from pan and keep warm.

To the same pan, add the raspberry preserves and balsamic vinegar. Stir constantly until preserves melt. Spoon over chicken and serve.