I love balsamic vinegar. So this recipe was right up my alley! The raspberry and balsamic combination is a hit. My whole family enjoyed it. Even the picky eater had two helpings.
Balsamic Raspberry Chicken
4 -6 boneless skinless chicken breasts (or equivalent in tenders)
1/3 cup raspberry jam
2 Tablespoons balsamic vinegar
1/4 teaspoon pepper
1/4 teaspoon salt
Spray skillet with cooking spray. Saute chicken over medium-high heat. Turning several times so it won't overbrown. Lightly season with seasoning salt or salt and pepper. (what ever you like!) Saute until chicken is cooked thoroughly. Remove chicken from pan and keep warm. Wipe out skillet a bit.
Reduce heat to medium and add, jam, vinegar, salt and pepper. Stir until the jam melts. Return chicken to pan and coat it evenly in the sauce. Simmer on medium-low heat for about 5 minutes.