Ingredients
2 tablespoons plus 1/2 cup fresh blackberries, divided1/2 cup reduced-sodium chicken broth, divided2 tablespoons brown sugar2 tablespoons white wine vinegar1 teaspoon olive oil2 garlic cloves, minced3/4 teaspoon paprika, divided1/4 teaspoon ground cumin6 boneless skinless chicken breast halves (5 ounces each)4-1/2 teaspoons minced fresh thyme1/2 teaspoon salt1/4 teaspoon pepper2 teaspoons cornstarch
Preparation
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 11x7-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 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.
