Blackberry Chicken

2 tablespoons plus ½ cup fresh blackberries, divided
½ cup reduced-sodium chicken broth, divided
2 tablespoons brown sugar
2 tablespoons white wine vinegar
1 teaspoon olive oil
2 garlic cloves, minced
¾ teaspoon paprika, divided
¼ teaspoon ground cumin
6 boneless skinless chicken breast halves (5 ounces each)
4½ teaspoons minced fresh thyme
½ teaspoon salt
¼ teaspoon pepper
2 teaspoons cornstarch

In a small bowl, mash 2 tablespoons berries. Add ¼ cup broth, brown sugar, vinegar, oil, garlic, ¼ teaspoon paprika and cumin.

Place chicken in an 11-in. x 7-in. x 2-in. baking dish coated with cooking spray; pour broth mixture over the top. Sprinkle with thyme, salt, pepper and remaining paprika.

Bake, uncovered, at 375° for 20-25 minutes or until chicken juices run clear, basting occasionally with pan juices. Remove chicken and keep warm.

Skim 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. Serve with chicken; sprinkle with remaining blackberries. Yield: 6 servings.