CHICKEN WITH RASPBERRY PINEAPPLE SAUCE
Sautéed chicken topped with our Raspberry Pineapple Sauce is a sweet and savory dish that's perfect for busy weeknights. Pair with steamed vegetables and brown rice for a complete meal.
1 Tbsp. Olive oil
1/2 cup Red onion, thinly sliced
1 1/2 tsp. Thyme, minced fresh or 1/2 teaspoon dried thyme
1 tsp. Salt, divided
4 Chicken breast halves, boneless, skinless
1/2 cup Robert Rothschild Farm Raspberry Pineapple Sauce
1/4 tsp. Pepper
Heat oil in a large nonstick skillet coated with cooking spray over medium heat until hot. Add onion; sauté 5 - 7 minutes or until softened. Remove the onions from pan. Combine thyme and 1/2 teaspoon salt; sprinkle over chicken. To the same pan, add chicken; sauté 6 minutes on each side or until done. Remove chicken from skillet; keep warm. Reduce heat to medium-low. Add 1/2 teaspoon salt, cooked onions, Raspberry Pineapple Sauce and pepper, stirring constantly until heated thoroughly. Spoon sauce over the chicken.