Cooking With Chef Amy!

February 13, 2013 Updated Feb 14, 2013 at 9:57 AM EDT

By WKBW News

...
February 13, 2013 Updated Feb 14, 2013 at 9:57 AM EDT

Raspberry-Balsamic Glazed Chicken

Ingredients

1 teaspoon vegetable oil
Cooking spray
1/2 cup chopped red onion
1 1/2 teaspoons minced fresh or 1/2 teaspoon dried thyme
1/2 teaspoon salt, divided
4 (4-ounce) skinned, boned chicken breast halves
1/3 cup seedless raspberry preserves
2 tablespoons balsamic vinegar
1/4 teaspoon pepper
Preparation

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot.. Combine thyme and 1/4 teaspoon salt; sprinkle over chicken. Add chicken to skillet; sauté 6 minutes on each side or until done. Remove chicken from skillet; keep warm. Add onion; sauté 5 minutes. Reduce heat to medium-low. Add 1/4 teaspoon salt, preserves, vinegar, and pepper, stirring constantly until the preserves melt. Spoon raspberry sauce over chicken.

-----------------------------------------------------------------------------------------------

Brown Rice with Walnuts and Dried Cranberries
(Serves four)

2 Tbs. extra-virgin olive oil
1/2 small yellow onion, finely diced
1/2 cup brown rice
Kosher salt
2 Tbs. dried cranberries
1/4 cup walnuts, toasted and finely chopped
2 Tbs. finely chopped fresh flat-leaf parsley
2 Tbs chopped green onion, for garnish (optional)
Freshly ground black pepper
Heat the oil in a 2-quart saucepan over medium heat. Add the onion and cook, stirring frequently, until softened, 2 minutes. Add the rice and stir to coat in the oil. Add 1cup water, 1/2 cup chicken broth and 1/2 tsp. salt. Bring to a boil over high heat, cover, reduce the heat to low, and cook until all the water is absorbed and the rice is tender, about 35 minutes.
(Alternatively, add all ingredients except walnuts and parsley to rice cooker, follow manufacturer’s instructions to cook rice.)
Remove from the heat and let sit for 5 minutes before fluffing with a fork.

Meanwhile, put the cranberries in a small bowl and add enough boiling water to cover. Allow them to plump for 10 minutes; then drain.(Skip this step if using rice cooker, add cranberries to rice before cooking instead.)

Stir the cranberries, walnuts, and parsley into the cooked rice and season to taste with salt and pepper. Garnish with green onions, if using.