Raspberry Balsamic Glazed Chicken

1 ts Vegetable oil
1/2 c Red onion, chopped
1/2 ts Dried thyme
1/2 ts Salt
4 Chicken breast halves without skin, boned
1/3 c Raspberry jam
2 tb Balsamic vinegar
1/4 ts Pepper

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

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