It is time to dust the spiderwebs off the picnic table in the park or wash your picnic blanket.

This will be the perfect meal to eat outside while attempting all the last-minute homework you have been putting off. This is not your average chicken — this recipe has a delicious addition of raspberries.

Here’s what you need:

• 1/2 cup raspberry preserves

• 2 tablespoons balsamic vinegar

• 1 tablespoon raspberry-flavored liqueur, if desired

• Four boneless, skinless chicken breasts

• 3 teaspoons dried thyme leaves

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 2 teaspoons olive oil

• 1/2 cup chopped red onion

• 1/4 cup fresh raspberries

In bowl, mix preserves, vinegar and liqueur, then put that to the side.

It’s time to start on the chicken. Place each chicken breast on a flat surface over wax paper. This is the fun part: Pound the chicken with a meat mallet or rolling pin until it is about 1/4 inch thick. You are going to pound this chicken with all the anger you have stored up for the teacher who still doesn’t know your name.

Sprinkle both sides with thyme, salt and pepper.

In a skillet, heat oil over medium heat. Cook the onion in oil for three minutes, stirring frequently, until the onions are soft. Add chicken and cook for about 10 minutes until it is no longer pink in the center. Remove the chicken and place it on a plate.

Leave onion in the skillet. Add preserves mixture and cook for two minutes. Make sure you stir this, until the sauce is thickened. Pour this delicious sauce over the chicken and top with fresh raspberries.

If you are feeling a little adventurous, I always enjoy this chicken over a salad. The sweetness of the raspberries and the crunch of the salad are a great combo for any springtime meals.

For the salad dressing, I suggest a raspberry vinaigrette. I like when the chicken is still warm, but you could also chill the chicken for a few hours and then add it to the salad. To finish this off, add some chopped pecans for a nice, fancy finish.

In bowl, mix preserves, vinegar and liqueur, then put that to the side. It’s time to start on the chicken. Place each chicken breast down on a flat surface over some wax paper. This is the fun part; pound the chicken with a meat mallet or rolling pin until it is about 1/4 inch thick. You are going to pound this chicken with all the anger you have stored up for your teach that still doesn’t know your name. Sprinkle chicken on both sides with thyme, salt and pepper. In skillet, heat oil over medium heat. Cook onion in oil for three minutes, stirring frequently, until the onions are soft. Add chicken and cook for about 10 minutes until it is no longer pink in the center. Remove the chicken and place it on a plate. Leave onion in the skillet. Add preserves mixture and cook for two minutes. Make sure you stir this a lot, until the sauce is thickened. Pour this delicious sauce over the chicken and top with fresh raspberries.

If you are feeling a little adventurous, I always enjoy this chicken over a salad. The sweetness of the raspberries and the crunch of the salad are a great combo for any springtime meals. For the salad dressing, I suggest a raspberry vinaigrette. I like when the chicken is still warm to add to the salad, but you could also chill the chicken for a few hours and then add it to the salad. To finish this off, add some chopped pecans for a nice, fancy finish.