Raspberry Balsamic Glazed Chicken 1 teaspoon vegetable oil Cooking spray 1/2 cup red onion, chopped 1/2 teaspoon dried thyme 1/2 teaspoon salt, divided 4 boneless, skinless chicken breast halves 1/3 cup seedless raspberry preserves 2 tablespoons balsamic vinegar 1/4 teaspoon pepper Heat oil in nonstick skillet coated with cooking spray over medium high heat until hot. Add onion and sauté 5 minutes. Combine thyme and 1/4 teaspoon of the salt; sprinkle over chicken. Add chicken to skillet and sauté 6 minutes on each side or until done. Remove chicken from skillet and keep warm. Reduce heat to medium-low. Add remaining 1/4 teaspoon salt, preserves, vinegar and pepper, stirring constantly until the preserves melt. Spoon sauce over chicken. Makes 4 servings.