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Raspberry Balsamic Chicken




Source of Recipe


Gladys


List of Ingredients




1 teaspoon vegetable oil
Cooking Spray
1/2 cup red onion, chopped
1/2 teaspoon dried thyme
1/2 teaspoon salt, divided
4 boneless, skinless chicken breast halves
1/3 cup seedless raspberry preserves
2 Tablespoons balsamic vinegar
1/4 teaspoon pepper


Recipe



Heat oil in non-stick skillet coated with cooking spray over medium high heat until hot. Add onion and saute 5 minutes. Combine thyme and 1/4 tsp salt; sprinkle over chicken. Add chicken to skillet and saute 6 minutes on each side or until done. Remove chicken from skillet and keep warm. Reduce heat to medium-low. Add 1/4 tsp salt, preserves, vinegar, and pepper, stirring constantly until the preserves melt. Spoon sauce over chicken.

Yield: 4 servings.


LEFTOVERS: Raspberry Balsamic Chicken, Cheese, Bacon and Spinach Sandwich 2 sandwiches

Bread, your choice (I used Canadian Oatmeal but
I think croissants would have been awesome)
Raspberry Balsamic Chicken, thinly sliced
Cheese of your choice (I used thinly sliced
cheddar on DH's and Jarlsberg Lite on mine
because that is what I had. Havarti or
Muenster would have been wonderful,
too.)
Red Onion, thinly sliced (to taste on each
sandwich)
4 slices bacon, cooked until crisp
Spinach or baby spinach leaves, stems removed
Mayonnaise mixed with some of the sauce leftover
from the chicken
Salt and Pepper to taste

Spread some of the mayonnaise mixture on each side of bread. Layer thinly sliced chicken, salt and pepper to taste, thinly sliced red onion, bacon, cheese, and spinach leaves on 2 of the slices. Top with the other slices. Cut in half and serve.

Another idea for this sandwich would be to make it into a grilled sandwich or panini type of sandwich. Instead of mixing the sauce with the mayonnaise, eliminate the mayonnaise, and spread some of the leftover sauce on 2 sides of bread. Layer the ingredients as above and maybe, but not necessarily, eliminate the spinach. Top with othet 2 slices of bread. Lightly butter the outside pieces of bread and grill until brown and crispy and cheese is melted. Cut in half and serve hot.

You could also toast the bread, then layer everything except the spinach on each sandwich. Broil under a broiler until cheese is melted. Top with spinach and other pieces of toast. Cut in half and serve hot.