Blackberry chicken

Ingredients

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

Directions
In a small bowl, mash 2 tablespoons berries. Add 1/4 cup broth, brown sugar, vinegar, oil, garlic, 1/4 teaspoon paprika and cumin.
Place chicken in an 11-in. x 7-in. baking dish coated with cooking spray; pour broth mixture over the top. Sprinkle with thyme, salt, pepper and remaining paprika.
Bake, uncovered, at 375° for 20-25 minutes or until a meat thermometer reads 170°, basting occasionally with pan juices. Remove chicken and keep warm.
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. Yield: 6 servings.
Originally published as Blackberry Chicken in Taste of Home April/May 2008, p33

Nutritional Facts
1 chicken breast half with 2 tablespoons sauce equals 192 calories, 4 g fat (1 g saturated fat), 78 mg cholesterol, 315 mg sodium, 8 g carbohydrate, 1 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.

Yummy! It was a good change-up to usual chicken flavorings. And since we got a good digital food thermometer, I've been a lot more successful at cooking things like this without completely drying them out. Thanks to our neighbor for the blackberries that grow over the fence. This year looks like a bumper crop, and the neighbor hasn't been home in a few weeks, so we might need to help out with some of the berries on her side of the fence. I included the nutritional facts because they are pretty good. A 4 or 5 oz piece of chicken with 1/2 c of brown rice, 2 T sauce, and a hefty serving of vegetables should make a well balanced meal under 400 calories.