This low glycemic index recipe for chicken tastes so good, you won't believe it's good for you. It goes very well served with a tossed salad.
4 boneless, skinless chicken breasts
1 tsp dried thyme (or substitute 1 tbsp fresh thyme)
1 tbsp extra virgin olive oil
1 medium red onion, diced
8 oz raspberry fruit spread (double fruit, no sugar added)
1/3 cup balsamic vinegar
salt/pepper to taste
Season chicken with thyme and salt on both sides. Set aside.
Heat oil in skillet over medium heat. Cook onion until browned and soft.
Add chicken and cook until well cooked, approximately 8 minutes each side. Then, remove chicken and set aside.
Add low gi fruit spread, balsamic vinegar and pepper to oil in skillet. Cook for several minutes until ingredients well combined and fruit spread is melted. Add chicken back in skillet.
Serve chicken with sauce poured over top.