Blackberry Chicken

• 2 tablespoons plus 1/2 cup fresh blackberries, divided
• 1/2 cup reduced-sodium chicken broth, divided
• 2 tablespoons brown sugar
• 2 tablespoons white wine vinegar
• 1 teaspoon olive oil
• 2 garlic cloves, minced
• 3/4 teaspoon paprika, divided
• 1/4 teaspoon ground cumin
• 6 boneless skinless chicken breast halves (5 ounces each)
• 4-1/2 teaspoons minced fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons cornstarch

1. In a small bowl, mash 2 tablespoons berries. Add 1/4 cup broth, brown sugar, vinegar, oil, garlic, 1/4 teaspoon paprika and cumin.
2. Place chicken in an 11x7-in. baking dish coated with cooking spray; pour broth mixture over the top. Sprinkle with thyme, salt, pepper and remaining paprika.
3. Bake, uncovered, at 375u0b0 for 20-25 minutes or until a thermometer reads 170u0b0, basting occasionally with pan juices. Remove chicken and keep warm.
4. Skim fat from pan drippings. In a small saucepan, combine cornstarch and remaining broth until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken; sprinkle with remaining blackberries.

fresh blackberries, chicken broth, brown sugar, white wine vinegar, olive oil, garlic, paprika, ground cumin, chicken, thyme, salt, pepper, cornstarch

Taken from www.tasteofhome.com/recipes/blackberry-chicken/ (may not work)