1 pound chicken breast tenders
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon olive oil
1/2 cup sliced onion
1/2 cup seedless raspberry jam
1 tablespoon red wine vinegar
1 tablespoon low-sodium soy sauce
1 teaspoon bottled minced ginger
1/2 teaspoon dried rosemary

Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and saute 2minutes. Add chicken to pan; saute 8 minutes or until chicken is done. Remove onion and chicken from pan.

Add jam and remaining ingredients to pan; cook 2 minutes, stirringconstantly with a whisk. Return chicken mixture to pan; cook 4minutes, stirring occasionally.

Stacy's Notes - Good, made June 2004. I used 4 chicken tenders for the two of us, and about 1/2-3/4 of a medium yellow onion sliced. Next time, use at least 1 whole onion sliced (it really shrinks). Also, I originally halved the sauce ingredients, and ended up going back and making the full amount. So next time, make the full sauce amount for 4-5 tenders (double sauce if doing more than that). Served with plain couscous and sugar snap peas. The sauce is good on the couscous. A keeper, make again!