Here is one very easy week night meal that your family is sure to love. The sweet flavors of the raspberry preserves and balsamic vinegar marry well with the juicy chicken tenders.
Serve over rice and pick a favorite vegetable to roast or grill and you have one easy peasy dinner.
I didn’t have a red onion, so I used a yellow onion instead.
Be sure to use SEEDLESS raspberry preserves to avoid all those crunchy little seeds.
Lastly, make sure you wash your chicken tenders, trim them (remove the membrane and the white tendon than runs lengthwise through the tenders), pat dry and season.
Now we’re ready.
Season the chicken with salt and thyme. Set aside.
I thinly sliced my faux red onion, but I think chopping the onion would have been better, it would incorporate into the sauce a little bit better. But then again by slicing them I was able to not plate any onions onto my son’s portion.
He’s picky that way.
Once my onions were done I removed them from the pan, but you can keep them in if you want. I just didn’t want to over cook my onions.
Sear the tenders on both side, about 6 minutes per each side should do the trick. Remove from pan and place in a bowl covered with foil. Set aside.
Now add the preserves and vinegar. Stir until the preserves are melted.
This picture actually looks like a black hole…but it is a tasty one.
Add back in your chicken and onions. Making sure all is warm and coated with the sauce.
Now serve the chicken over the rice. I’m really into brown rice pasta right now, so that might be a tasty option, too.
Yep, one more yummy dinner for your weeknight rotation.