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 saut?5 minutes.

Combine thyme and 1/4 teaspoon of the salt; sprinkle over chicken. Add chicken to skillet and saut?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.