RASPBERRY BALSAMIC CHICKEN WITH SHALLOTS

Here’s another fabulous chicken recipe to add to your Weight Watchers repertoire — a delicious Raspberry and Balsamic Chicken with Shallots Recipe with just a 7 Points + total, from Eating Well. It’s and easy to make, is super yummy and makes a great healthy meal idea for the whole family. The sweet and sour of the raspberry balsamic sauce is perfect, and adds such great flavor. It’s a great go to meal when you need a quick weeknight dinner recipe that will make everyone happy Entire recipe makes 4 servings Serving size is 1 chicken breast with sauce Each serving = 7 Points + NUTRITION INFO Per serving: 296 calories; 4 g fat; 36 g carbohydrates; 27 g protein; 0 g fiber

RASPBERRY BALSAMIC CHICKEN WITH SHALLOTS
RASPBERRY BALSAMIC CHICKEN WITH SHALLOTS

PREP TIME

120

minutes

TOTAL TIME

140

minutes

SERVINGS

4

servings

PREP TIME

120

minutes

TOTAL TIME

140

minutes

SERVINGS

4

servings

Ingredients

  • - 16 oz ounce boneless, skinless chicken breasts

  • - 2 ½ tsp extra-virgin olive oil

  • - 3/4 cup chopped shallots, (approx 3 large)

  • - 3/4 cup low sugar raspberry jam

  • - 1/4 cup balsamic vinegar

  • - 1/2 tsp salt

  • - 1/4 tsp freshly ground pepper

  • - 1 1/2 tsp fresh thyme, minced

Directions

Combine jam and vinegar in a small pan over medium-low heat. Cook, stirring often, until the jam is dissolved, 3 to 4 minutes. Remove from heat, stir in salt and pepper and let cool slightly. Reserve 1/2 cup of the sauce. Place chicken breasts and the rest of the sauce in a large, seal-able plastic bag. Seal and shake gently to coat. Marinate in the refrigerator for 1 to 1 1/2 hours. Heat oil in a large nonstick skillet over medium-high heat. Add shallots and thyme and cook, stirring often, until the shallots begin to soften, about 1 minute. Remove the chicken from the marinade (discard marinade). Add the chicken to the pan and cook until just beginning to brown, 2 minutes on each side. Add the reserved raspberry sauce; stir to melt the jam and coat the chicken. Reduce heat to low, cover and cook until the chicken is cooked through and no longer pink in the center, 6 to 10 minutes.

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