Food Friday: Recipe for Raspberry Chicken

For Food Friday this week, as promised, I'm sharing a couple of the recipes from the Valentine Meal I made my hubby and son last week.  The menu was:

Raspberry Chicken with Long Grain and Wild Rice

Spinach, Broccoli and Carrot mix

Bread Sticks

Chocolate Coconut Candies 

The recipes will be posted separately, but linked to here.

I am also participating in "What's Cooking Thursday" for the first time.  I hope you'll check it out for some great new recipes!

Raspberry Chicken

Serves: 4

Ingredients:

4 boneless skinless chicken breast halves

1/4 tsp salt

1/4 tsp pepper

1/2 cup seedless raspberry jam

2 Tbsp balsamic vinegar

1 Tbsp reduced-sodium soy sauce

1/8 tsp crushed red pepper flakes

Directions:

• Sprinkle chicken with salt and pepper.  In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 5-7 minutes on each side or until a meat thermometer reads 170 degrees.  (I may try slow cooking it next time to make the chicken even more tender.)
• Meanwhile, in a small saucepan, combine the remaining ingredients.  Bring to a boil; cook until liquid is reduced to 1/2 cup.  Serve with chicken.  (Make sure to stir often, and keep the heat low, if necessary.  I used a combination of preserves and jam, as that's what I had!)
• I served this with Uncle Ben's Long Grain and Wild Rice, original recipe, fast-cooking.

This recipe is super simple, but very special, and it took no time at all to make.  It turned out delicious.

Enjoy!