Baked Raspberry Chicken

Name: Baked Raspberry Chicken
Ingredients: 4 boneless, skinless chicken breast (halves); vegetable oil cooking spray; 1/2 cup onions (chopped ); 2 cups frozen unsweetened raspberries; 1 cup diced stewed no-salt-added tomatoes; 2 tablespoons water; pinch ground cinnamon; 1/2 teaspoon dried thyme

Written by Pritikin Chefs

0.8 min read

Baked Raspberry Chicken

Course: Dinner, Lunch, Main Course, Main Dish

Cuisine: Poultry

Yield: people (including 1/2 cup of sauce)

Materials

4 boneless, skinless chicken breast halves
vegetable oil cooking spray
1/2 cup onions chopped
2 cups frozen unsweetened raspberries
1 cup diced stewed no-salt-added tomatoes
2 tablespoons water
pinch ground cinnamon
1/2 teaspoon dried thyme

Instructions

Preheat Oven to 350°.
Place chicken breast halves in large glassbaking dish.
Lightly spray a large nonstick skillet with vegetable oil cooking spray and heat over medium-high heat.
Sauté the onions until they are golden, about 3 minutes.
Add the raspberries, tomatoes, water, and seasonings.
Bring the raspberry sauce to a boil and cook for 1 minute.
Pour the sauce over the chicken and place the chicken in the oven.
Bake uncovered until the chicken is done, about 15 to 20 minutes.
Serve hot with the sauce spooned over each chicken breast.

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