Boysenberry and Balsamic Glazed Chicken


1 tsp vegetable oil

Cooking spray

½ cup red onion, chopped

1 ½ tsp minced fresh thyme or ½ tsp dried thyme

½ tsp salt

4 x 115g skinned and boned chicken breast halves

1/3 cup seedless boysenberry preserves

2 tbsp balsamic vinegar

¼ tsp pepper


Heat oil in a large non-stick pan coated with cooking spray over medium high heat until hot. Add onion, sauté 5 minutes. Combine thyme and ¼ tsp salt; sprinkle over chicken. Add chicken to pan; sauté 6 minutes on each side or until done. Remove chicken from pan, keep warm. Reduce heat to medium-low. Add ¼ tsp salt, boysenberry preserves, vinegar and pepper, stirring constantly until combined. Spoon boysenberry sauce over chicken.