From Cooking Light, January-February 2003. A side dish of sauteed green beans goes well with this entree. You could use the same amount of fresh ginger if you don't have bottled. And double the amount of rosemary if you are using fresh.
1 lb. chicken breast tenders 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
1. Sprinkle chicken with black pepper. Heat oil in a large nonstick skillet over medium-high heat. Add onion and saute 2 minutes. Add chicken to pan, saute 4 minutes per side or until chicken is done. Remove onion and chicken from pan. (Cover with foil to keep warm.)
2. Add jam and remaining ingredients to pan; cook 2 minutes, stirring constantly with a whisk. Return chicken and onions to pan; cook 4 minutes, stirring occasionally. Serves 4.
From Cooking Light, January-February 2003. A side dish of sauteed green beans goes well with this entree. You could use the same amount of fresh ginger if you don't have bottled. And double the amount of rosemary if you are using fresh.
1 lb. chicken breast tenders
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
1. Sprinkle chicken with black pepper. Heat oil in a large nonstick skillet over medium-high heat. Add onion and saute 2 minutes. Add chicken to pan, saute 4 minutes per side or until chicken is done. Remove onion and chicken from pan. (Cover with foil to keep warm.)
2. Add jam and remaining ingredients to pan; cook 2 minutes, stirring constantly with a whisk. Return chicken and onions to pan; cook 4 minutes, stirring occasionally. Serves 4.