Saute 1 red onion, chopped, in 2 TB olive oil 4-5 minutes. Add 4 boneless skinless breasts, cook 6-7 minutes each side over medium-high heat. Remove breasts and cover with foil to keep warm.
Reduce heat to medium. Add 2/3 c raspberry preserves and 4 TB balsamic vinegar. Cook and stir til blended and bubbly. Add chicken to the pan and turn to coat.
Serve with cheese ravioli or tortellini. Sprinkle with crumbled bleu or feta cheese.
Serves 4
Dec 29, 2007
Raspberry Balsamic Chicken
