Raspberry Balsamic Chicken

1 Tbsp Oil

1/2 cup chopped red onion

1/2 tsp salt, divided

1/3 cup seedless raspberry preserves

1/4 tsp pepper

1 1/2 tsp thyme

4 chicken breasts, halved

2 Tbsp balsamic vinegar

Heat oil and saute onions for 5 minutes. Combine thyme and 1/4 tsp salt. Sprinkle over chicken. Add chicken to skillet and saute until done. Remove chicken. Reduce heat to medium low. Add 1/4 tsp salt, preserves, vinegar and pepper. Stir until preserves melt. Spoon over chicken. Serve with rice and steamed veggies.