I actually posted this online a few years ago, but I figure its time to pass it along here. After making a batch of raspberry jam a few weeks ago, I decided it was time to pull out this favorite recipe and use it again. I forgot how much I love it! And, best part is... its pretty simple!
Ingredients:
1 tablespoon crushed rosemary
1 teaspoon rubbed sage
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves
1/4 cup fat-free chicken broth
1/2 cup raspberry preserves
1/2 teaspoon honey dijon mustard
1 teaspoon chopped rosemary leaves
- - Mix together the first three herbs and rub on one side of each chicken breast. Place chicken in a baking dish and add in the chicken broth.
- - Bake for 20 minutes at 350.
- - Warm raspberry preserves in the microwave for 15-20 seconds and mix in the honey dijon mustard and rosemary. Spoon over chicken and bake an additional 10 minutes.
I hope you enjoy this as much as my family and I!
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