This is out of Taste of Home April/May 08 magazine. It's really good not to sweet. Really juicy and the kids loved it. Good with fresh or frozen blackberries.

2              tablespoons fresh blackberries, divided
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 extra-virgin 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 pepper
2              teaspoons cornstarch

• 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 a 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.
• Bake, uncovered, at 375 degrees 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, spring with remaining blackberries.


This recipe courtesy of holyfoodimports.com