SAUTEED CHICKEN WITH PEAR RASPBERRY SAUCE 1 can (16 ounces) pear slices in juice, drained with juice reserved 1/2 cup balsamic vinegar 1 teaspoon leaf thyme, crumbled 4 boneless, skinless chicken breast halves Salt and pepper to taste 2 teaspoons olive oil 1 clove garlic, minced 1 cup frozen raspberries, thawed In small bowl, combine pear liquid, vinegar and thyme. Sprinkle chicken with salt and pepper.

In large skillet, over medium heat, warm oil. Add chicken; cook 3 minutes per side, until browned. Remove and reserve. To same skillet, add garlic; cook 1 minute. Add pear juice mixture; bring to boil. Reduce heat to medium. Return chicken and simmer 8 minutes, until cooked through. Remove chicken to platter; cook pear liquid for about 6 minutes, until slightly thickened. Stir in pear slices and raspberries. Spoon sauce over chicken and serve.

Serves 4.

Per serving: About 245 calories, 27 g proteins, 24 g carbohydrates, 4 g fat, 15% calories from fat, 66 mg cholesterol, 84 mg sodium, 2 g fiber.

[Eating Light, Women's Day Special]