Raspberry-Glazed Rosemary Chicken

Easy yet gourmet in appearance, chicken breasts are baked with a rosemary, oregano, and sage rub; then topped with a honey mustard and raspberry-preserve glaze.

Original recipe makes 8 servings

Ingredients

1 tablespoon crushed rosemary
1 teaspoon rubbed sage
1/2 teaspoon dried oregano
8 skinless, boneless chicken breast halves
1/4 cup fat-free chicken broth
1 cup raspberry preserves
1/2 teaspoon honey mustard
1 teaspoon chopped fresh rosemary leaves

  • PREP

    10 mins

  • COOK

    35 mins

  • READY IN

    45 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small bowl, stir together crushed rosemary, sage, and oregano.
  3. Rub one side of each chicken breast with herb mixture. Place chicken herb-side up in a baking dish, and pour broth over the chicken.
  4. Bake in preheated oven for 20 minutes.
  5. Place raspberry preserves in a microwave-safe bowl, and heat for 20 to 30 seconds to soften. Stir in honey mustard and rosemary.
  6. Spread about 1 tablespoon of preserve mixture over each breast. Bake 10 minutes more.

Nutrition

Calories: 240 kcal
Carbohydrates: 28.1 g
Cholesterol: 68 mg
Fat: 1.6 g
Fiber: 0.2 g
Protein: 27.5 g
Sodium: 92 mg

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