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Chicken Breast with Tomato Jam

Active Time: 15 minutes • Total Time: 30 minutes • Serves: 4

2 tablespoons Schnucks olive oil, divided
1 medium onion, finely chopped (about 1 cup)
2 large garlic cloves, crushed with press
1 teaspoon Gourmet Garden™ refrigerated Italian herb blend
2 tablespoons Schnucks granulated sugar
1/3 cup red wine vinegar
2 cups marinara or basilico pasta sauce
1/2 teaspoon grated fresh orange peel
1-1/2 pounds Schnucks Natural boneless, skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper

1. Preheat oven to 400°F. In nonstick 12-inch skillet, heat 1 tablespoon oil over medium heat. Add onion and cook 5 to 6 minutes or until lightly browned, stirring occasionally. Add garlic and herb blend and cook 1 minute, stirring. Add sugar and cook 1 to 2 minutes or until sugar begins to brown and caramelize, stirring frequently. Add vinegar; boil 1 minute or until almost evaporated. Stir in pasta sauce and orange peel; partially cover skillet and cook 12 to 15 minutes or until sauce becomes very thick with a jam-like consistency, stirring occasionally.

2. Meanwhile, heat remaining 1 tablespoon oil in grill pan or 12-inch skillet over medium heat. Sprinkle both sides of chicken with salt and pepper. Add chicken to grill pan and cook 10 minutes or until well browned. Turn chicken and cook 4 to 6 minutes longer or until chicken loses its pink color throughout and internal temperature reaches 165°F. Slice chicken diagonally across the grain; serve topped with tomato jam.

Each serving: about 359 calories, 19 g total fat (4 g saturated), 70 mg cholesterol, 854 mg sodium, 21 g carbohydrate, 3 g fiber, 25 g protein