Made By Melissa

I was browsing myrecipes.com the other day when I found this Cooking Light recipe. This chicken is delicious. Very moist and the raspberry jam adds just enough sweetness, but does not over-power the chicken. I used a little over a pound of chicken breasts and doubled the onions and the ingredients for the sauce. I should have let the sauce simmer down some more, but I was in a hurry so it was a little thin. We had the chicken with mashed potatoes and a side salad.

Caramelized Onion Chicken

• 1 pound chicken breast tenders
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon olive oil
• 1/2 cup sliced onion
• 1/2 cup seedless raspberry jam
• 1 tablespoon red wine vinegar
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon bottled minced ginger
• 1/2 teaspoon 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.