6-8 chicken breasts
1 tsp. dried basil, crushed
1 yellow onion, thinly sliced
2 tbsp. butter
Pinch salt and pepper
1 c. raspberry preserves (see note)
1/2 c. water
Hot cooked rice

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. Serve over hot cooked rice. NOTE: May use sugar sweetened or all fruit preserves.