Raspberry-Balsamic Glazed Chicken

Adapted from Cooking Light via Nicole Smith

Other fruit preserves, such as apricot, blackberry, or peach will also work in this recipe.

½ cup chopped red onion

1 ½ teaspoons minced fresh or ½ teaspoon dried thyme

½ teaspoon salt, divided

4 (4-ounce) skinned, boned chicken breast

1/3 cup raspberry preserves (for more sauce: ½ cup)

2 tablespoons balsamic vinegar (for more sauce: ¼ cup)

¼ teaspoon pepper

Heat olive oil in a large nonstick skillet over medium-high heat until hot. Add onion: sauté 5 minutes. Add chicken to skillet, sprinkle with thyme and salt; sauté 6 minutes on each side or until done. Remove chicken from skillet; keep warm. Reduce heat to medium low. Add ¼ teaspoon salt, preserves, vinegar, and pepper, stirring constantly until the preserves melt. Spoon raspberry sauce over chicken, garnish with fresh raspberries. Serve with rice.