Glazed raspberry chicken
- 4 4-ounce skinless, boneless chicken breasts
- 1 teaspoon olive oil
- 1 tablespoon basil
- 1 teaspoon rosemary
- 1 medium onion, sliced
- ½ cup raspberry preserves
- Heat oven to 375° F.
- Place chicken in a baking dish; brush with olive oil, sprinkle with basil and rosemary, and top with sliced onions. Bake, uncovered, for 15 minutes.
- Turn chicken over and spoon preserves evenly over chicken. Bake uncovered another 15 minutes, basting occasionally. Spoon sauce over chicken to serve.
Per serving: 248 calories, 27 g protein, 24 g carbohydrate, 4 g fat, 1 g saturated fat, 2 g monounsaturated fat, 72 mg cholesterol, 1 g fiber, 268 mg sodium