->Blackberry 01 <-

Yield: 6 servings.

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

2 tablespoons berries. Add

1/4 cup broth,

brown sugar, vinegar, oil, garlic, 1/4 teaspoon paprika and cumin.

11-in. x 7-in. x 2-in. baking dish coated with

cooking spray; pour broth mixture over the top. Sprinkle with thyme,

salt, pepper and remaining paprika.

375F for 20-25 minutes or until chicken juices

run clear, 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.