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Yield: Serves 4. 6 ounces per serving.
Recipes
Raspberry Chicken
| Nutrition Information | |
| Calories: | 160 |
| Total Fat: | 1.5g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 70mg |
| Sodium: | 80mg |
| Carbohydrates: | 8g |
| Dietary Fiber: | 1g |
| Sugars: | 4.8g |
| Protein: | 28g |
| Vitamin A: | 153iu (3%) |
| Vitamin C: | 8.6mg (14%) |
| Calcium: | 23mg (2%) |
| Iron: | 1.3mg (7%) |
1/2 onion, sliced thin
1/2 cup frozen or fresh raspberries
2 tablespoon tomato paste
1 tablespoon raspberry jam
4 small 4-ounce chicken breast halves, boneless, skinless
Preheat oven to 350º.
Place sliced onion in 8 inch by 8 inch glass casserole dish and spray lightly with vegetable oil cooking spray.
Cook in microwave until tender, about 3 minutes. Add raspberries, tomato paste and jam. Microwave until mixture comes to a boil, about 2 minutes.
Stir well and add chicken breasts. Spoon sauce over chicken, cover and bake in oven until chicken is done- about 15 minutes.
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