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.
From Cooking Light
1 tablespoon vegetable oil
1/2 cup red onion, chopped
12 chicken tenders pieces, trimmed
1/2 teaspoon dried thyme or 1 1/2 teaspoon fresh thyme-chopped
1/2 cup seedless raspberry jam
2 tablespoons balsamic vinegar
freshly ground black pepper
Heat oil in nonstick skillet over medium-high heat. Add the onions and saute for 5 minutes.
Sprinkle washed and dried chicken tenders with thyme and salt. Add to skillet. Saute chicken on medium heat for 6 minutes on one side, then turn and cover. Continue cooking chicken for about 6 more minutes. Remove chicken and keep warm. Make sure that the chicken is fully cooked.
Make sure your heat is at medium. Add 1 teaspoon salt (I did not add the salt, thought it was too salty with this much, but use your own judgement), raspberry preserves, balsamic vinegar, and pepper stirring constantly until preserves are melted. Return chicken to pan and heat through. Turn chicken once to ensure both sides are coated.
Serve immediately. I served mine over jasmine rice, and roasted carrots for the side.