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Caramelized Onion Chicken




Source of Recipe


"Cooking Light, January 2002, p. 148"
Exchanges
Serves: 4

1-lb. chicken breast tenders
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 tsp. freshly ground black pepper
1 tsp. olive oil
1/2 cup sliced onion
1/2 cup seedless raspberry jam
1 T. red wine vinegar
1 T. low sodium soy sauce
1 tsp. bottled minced ginger
1/2 tsp. dried rosemary

Sprinkle chicken with salt and pepper.

Heat oil in a large nonstick skillet over medium high heat. Add onion, and sauté 2 minutes. Add chicken to pan, sauté 8 minutes or until chicken is done. Remove onion and chicken from pan.

Add jam and remaining ingredients to pan, cook 2 minutes, stirring constantly with a whisk. Return chicken mixture to pan, cook 4 minutes, stirring occasionally.

Per Serving: 20 Calories; 1g Fat (48.6% calories from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 417mg Sodium. ++++ Exchanges: 0 Grain(Starch); 1/2 Vegetable;