Wednesday, May 6, 2009

Raspberry Chicken

2 tsp oil
4 (4 oz) boneless skinless chicken breast halves
1/4 cup seedless raspberry preserves
2 tbs orange juice

Heat oil in a nonstick skillet over medium heat until hot. If desired season chicken with salt and pepper; add to skillet. Cook 10 to 12 minutes or until chicken is fork tender and juices run clear, turning once.

Add raspberry and orange juice; stir until melted. Bring to a boil. Boil 1 to 2 minutes or until slightly thickened. Serve sauce over chicken, and garnish with fresh raspberries.

(calories 210 total fat 5g cholesterol 75 sodium 70)

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