If you don’t have a lot of time and want to eat something very tasty, and healthy, I highly recommend this great recipe. I made this up years ago when I was a busy medicine resident. As long as you have a chicken breast or chicken cutlet in your fridge, all of the other ingredients are things that are likely in your kitchen (or should be). It’s so easy to whip this up and it tastes like you slaved over it for hours.
1/2 chicken breast sliced in half (so you are cutting it parallel to the cutting board- you want to make it thin) or 2 chicken cutlets
1/2 red onion chopped
2 cloves garlic crushed
1/4 cup balsamic vinegar
1 heaping tablespoon red raspberry preserves
Salt and pepper to taste
2 fresh rosemary sprigs (I just wash them and pull them off the “stalk” with my hand- I don’t chop them to save time)
2 tablespoons olive oil
One handful fat free feta cheese
First, after washing and drying chicken with paper towel, place in a bowl and toss with 1-tablespoon olive oil salt and pepper to taste until nicely coated. In a separate small bowl, combine raspberry preserves with balsamic vinegar until it becomes a nice, thick sauce-like consistency.
Sautee onion and garlic in about a tablespoon olive oil (use your discretion- if you want to add a little more olive oil, go for it). Once translucent, push the onion and garlic out of the way, add the chicken and sauté for about 5 min and flip. After about 3-4 minutes add the rosemary (you can throw some on top of the chicken and some around to sauté with the onions and garlic) and also add the balsamic/raspberry sauce at this time (again pour some over the chicken and the rest around it). Continue to sauté another 1-2 min. Flip the chicken, cover and reduce heat (I reduce the heat to about a “3” on my range). After 5 min, flip the chicken again, add feta on top of the chicken and cook for another 4-5 min. Total cooking time approx 20 min. Don’t forget to spoon the tasty balsamic/raspberry sauce on top of the chicken before serving.