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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a wonderful chicken recipe that is so easy to make. If you pound your chicken to an even thickness (about 1/2 ) the times should be pretty accurate. Sometimes I make extra to have the next day - chopped over a bed of mixed greens, toasted walnuts & a raspberry vinaigrette. Ingredients:
1/2 teaspoon dried thyme |
1/2 teaspoon rubbed sage |
1/4 teaspoon pepper |
4 boneless skinless chicken breast halves (4 ounces each) |
1/4 cup seedless raspberry jam |
2 tablespoons orange juice |
2 tablespoons red wine vinegar |
Directions:
1. Combine thyme, sage and pepper; rub over chicken.
2. Lightly brown chicken in a skillet coated with nonstick cooking spray.
3. Transfer to a 9-in. square baking dish coated with nonstick cooking spray.
4. Cover and bake at 375 for 15 minutes or until juices run clear.
5. In a saucepan, combine jam, orange juice and vinegar.
6. Bring to a boil; boil for 2 minutes.
7. Serve with the chicken.
8. Yield: 4 servings.
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