6-8 chicken breasts (3 - skinned and boned)
1 tsp. dried basil, crushed (used mortar and pestle - made it powder fine)
1 yellow onion, thinly sliced (1/2 lg medium slice)
2 tbsp. butter
Pinch salt and pepper
1 c. raspberry preserves (1/2 c)
1/2 c. pan juices (1/4 c)
Wash chicken and remove skin. Heat oven to 375 degrees. Place chicken in baking dish and sprinkle with basil. Top with sliced onions, dot with butter and sprinkle with salt and pepper.
Bake, partially covered for 20 minutes. Drain pan juices, reserving 1/2 cup. In small bowl, mix reserved juices with preserves and spoon mixture evenly over chicken. Bake uncovered another 20 minutes.
