Raspberry Balsamic Baked Chicken

• 2 whole Chicken Breasts, Bone-in, Skin On
• 1 Tablespoon Canola Oil
• 1/2 teaspoons Sea Salt
• 1 teaspoon Cracked Black Pepper
• 1 cup Chicken Broth, Low-Sodium
• 1 cup Fresh Or Frozen Raspberries
• 2 Tablespoons Clear Corn Syrup
• 3 Tablespoons Good Aged Balsamic Vinegar

1. Preheat oven to 375 degrees F.
2. Brush chicken breasts with canola oil and season with salt and black pepper.
3. Pour chicken broth into a nonstick baking dish (8 x 8) and add chicken breasts.
4. Set aside.
5. In a small sauce pan on low heat, add raspberries and corn syrup.
6. Stir to mix and break down fruit.
7. When smooth and bubbling, remove from heat.
8. Strain though a mesh strainer into a bowl and add balsamic vinegar.
9. Whisk to combine.
10. Pour sauce over chicken breasts.
11. Cover baking dish with aluminum foil and bake 35 minutes.
12. Remove foil and bake an additional 5 minutes, uncovered.

chicken breasts, canola oil, salt, pepper, chicken broth, fresh or, clear, vinegar

Taken from tastykitchen.com/recipes/main-courses/raspberry-balsamic-baked-chicken/ (may not work)