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Blackberry Chicken Recipe
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Prep: 20 min. Bake: 20 min. Yield: 6 | |
| 2 tablespoons plus 1/2 cup | fresh blackberries, divided |
| 1/2 cup | reduced-sodium chicken broth, divided |
| 2 tablespoons | brown sugar |
| 2 tablespoons | white wine vinegar |
| 1 teaspoon | olive oil |
| 2 | garlic cloves, minced |
| 3/4 teaspoon | paprika, divided |
| 1/4 teaspoon | ground cumin |
| 6 | boneless skinless chicken breast halves, (5 ounces each) |
| 4-1/2 teaspoons | minced fresh thyme |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | pepper |
| 2 teaspoons | cornstarch |
Directions
In a small bowl, mash 2 tablespoons berries. Add 1/4 cup broth, brown sugar, vinegar, oil, garlic, 1/4 teaspoon paprika and cumin.
Place chicken in an 11-in. x 7-in. baking dish coated with cooking spray; pour broth mixture over the top. Sprinkle with thyme, salt, pepper and remaining paprika.
Bake, uncovered, at 375° for 20-25 minutes or until a meat thermometer reads 170°, basting occasionally with pan juices. Remove chicken and keep warm.
Skim fat from pan drippings. In a small saucepan, combine cornstarch and remaining broth until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken; sprinkle with remaining blackberries. Yield: 6 servings.
Nutritional Facts
1 chicken breast half with 2 tablespoons sauce equals 192 calories, 4 g fat (1 g saturated fat), 78 mg cholesterol, 315 mg sodium, 8 g carbohydrate, 1 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.
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