|Fresh blackberries||10 Tablespoon (2 Tablespoons Plus 1/2 Cup, Divided)|
|Reduced sodium chicken broth||1⁄2 Cup (8 tbs) (Divided)|
|Brown sugar||2 Tablespoon|
|White wine vinegar||2 Tablespoon|
|Olive oil||1 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Paprika||3⁄4 Teaspoon (Divided)|
|Ground cumin||1⁄4 Teaspoon|
|Boneless, skinless chicken breast halves||30 Ounce (6 In Number, 5 Ounce Each)|
|Minced fresh thyme||4 1⁄2 Teaspoon|
In a small bowl, mash 2 tablespoons blackberries.
Add 1/4 cup chicken broth, brown sugar, vinegar, oil, garlic, 1/4 teaspoon paprika and cumin.
Place the chicken in an 11-in.x 7-in.x 2-in.baking dish coated with cooking spray; pour the broth mixture over the top.
Sprinkle with the thyme, salt, pepper and remaining paprika.
Bake, uncovered, at 3750 for 20-25 minutes or until the chicken juices run clear, basting occasionally with pan juices.
Remove chicken and keep warm.
Skim the 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.