𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

• 2 chicken breasts
• ⅓ of an 8 oz bottle of Elda’s Kitchen Garlic & Herb Sauce
• 1-2 tbsp olive oil
• 1 tbsp fresh thyme
• Salt to taste
• ½ cup raspberry preserves
• 2 tbsp balsamic vinegar
• 12 oz baby spinach
• 1 cup fresh raspberries
• 1 cup fresh strawberries, sliced
• ½ cup walnuts, chopped

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:
In a bag, pour Elda’s Kitchen Garlic & Herb Sauce over chicken and marinate in the fridge for at least an hour. 

In a skillet over medium-high heat, add olive oil and chicken. Season with fresh thyme and salt and cook until chicken reaches an internal temperature of 165º Fahrenheit (about 20 mins). Add raspberry preserves and balsamic vinegar to the skillet, mix as the preserves melt into sauce.

Slice chicken and place on a bed of spinach. Top with raspberries, strawberry slices, and walnuts, then drizzle with the sauce from the skillet.