Even though I love to cook, being single doesn’t always inspire you to run home and whip up dinner. I am sure many working women, single or married, don’t always feel like cooking at the end of the day. That is why everyone needs a few super easy meals that can be quickly put together.

Balsamic Raspberry Chicken is one of mine. The sweet and sour fruity sauce complements the grilled chicken. I have served it for large parties and for a party of one, like tonight. It is also a hit with children, as my niece and nephews have enjoyed this several times.

Don’t forget to pound the chicken, it makes the cooking time even shorter. It looks better to — in my rush I forgot to pound and had to stand there waiting for it to cook through!

Adapted from Cooking Light Magazine

Serves 4

1 teaspoon canola oil

1/2 cup red onion, chopped

1 1/2 teaspoon fresh thyme, minced

1/2 teaspoon kosher salt

4 4-6 ounce boneless, skinless chicken breasts

1/3 cup seedless raspberry preserves

2 tablespoons balsamic vinegar

1/4 teaspoon fresh black pepper

Place chicken breasts in between waxed paper and flatten with a mallet.

Heat grill pan. Sprinkle the chicen breasts with the minced thyme and 1/4 teaspoon of salt. Place chicken in pan and grill on both sides until cooked.

Meantime in a small nonstick saucepan heat oil over medium high heat until hot. Add the onions and saute until tender. Reduce heat to medium-low. Add remaining salt, preserves, vinegar, and pepper, stirring constantly until the preserves melt. Spoon raspberry sauce over chicken.

This is great served with rice with almonds and dried cherries stirred in at the end.