Chicken Breasts with Raspberry sauce

Here is a delicious recipe, pretty and elegant enough for entertaining!

4 Boneless, skinless chicken breasts

1/4 tsp Salt

2 T Margarine

1/4 c Seedless raspberry jam

2 T Orange juice

2 T Raspberry vinegar

Fresh raspberries, if desired for garnish

Flatten chicken breast between the palms of your hands, sprinkle with salt.  Melt margarine in large skillet.  Cook chicken over medium heat for 8-10 minutes or until no longer pink, turning once.  Remove from skillet; keep warm.  Stir together jam, juice and vinegar; add to skillet.  Boil gently, uncovered, about 2 minutes or until sauce is desired consistency.  Serve chicken with sauce.  Garnish with raspberries, if desired.

Serves 4.  Per serving:  207 calories, 7 g fat, 66 mg cholesterol, 289 mg sodium, 8 g carbohydrate, 0 g fiber, 26 g protein.

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