 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
Ingredients:
2 tablespoon(s) plus 1/2 cup fresh blackberries, divided |
1/2 cup(s) reduced-sodium chicken broth, divided |
2 tablespoon(s) brown sugar |
2 tablespoon(s) white wine vinegar |
1 teaspoon(s) olive oil |
2 garlic cloves, minced |
3/4 teaspoon(s) paprika, divided |
1/4 teaspoon(s) ground cumin |
6 boneless skinless chicken breast halves (5 ounces each) |
4 1/2 teaspoon(s) minced fresh thyme |
1/2 teaspoon(s) salt |
1/4 teaspoon(s) pepper |
2 teaspoon(s) cornstarch |
Directions:
1. • In a small bowl, mash 2 tablespoons berries. Add 1/4 cup broth, brown sugar, vinegar, oil, garlic, 1/4 teaspoon paprika and cumin.
2. • Place chicken in an 11-in. x 7-in. baking dish coated with cooking spray; pour broth mixture over the top. Sprinkle with thyme, salt, pepper and remaining paprika.
3. • Bake, uncovered, at 375° for 20-25 minutes or until a meat thermometer reads 170°, basting occasionally with pan juices. Remove chicken and keep warm.
4. • Skim fat from pan drippings. In a small saucepan, combine cornstarch and remaining broth until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken; sprinkle with remaining blackberries.
|
|