Fig and Balsamic Chicken

4 (6 oz) skinless, boneless chicken breast halves
1/2 teaspoon salt, divided
cooking spray
1/2 cup prechopped red onion
1/4 cup water
2 tablespoons balsamic vinegar
1/3 cup fig preserves
1/4 teaspoon dried Italian seasoning
1/4 teaspoon freshly ground black pepper


1. Place chicken breast halves between 2 sheets of heavy-duty plastic wrap; pound to 1/2 inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1/4 teaspoon salt. 
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; saute' 3 minutes. Add chicken to pan; cook 7 minutes on each side or until done. Remove chicken from pan; keep warm. 
3. Combine water and vinegar; add to pan, scraping pan to loosen browned bits. Reduce heat to medium; add preserves, next 2 ingredients, and remaining 1/4 teaspoon salt. Cook 1 minute or until preserves melt, stirring constantly. Spoon fig sauce over chicken and serve immediately. 


Yield: 4 servings