Directions: 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.
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|Serving Size: 1 Serving (653g)|
|Recipe Makes: 1|
|Calories from Fat: 145 (17%)|
|Amt Per Serving||% DV|
|Total Fat 16.1g||22 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 273.8mg||84 %|
|Sodium 492.9mg||17 %|
|Potassium 1398mg||37 %|
|Total Carbohydrate 61.8g||18 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 59.5g|
|Protein 110.2g||157 %|
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Calories per serving: 863
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