Friday, February 19, 2010
This sounds really fancy doesn't it? Really it was very simple. So after the outstanding Monte Cristo sandwiches I made awhile back, I had some seedless raspberry preserves in the frig. I used a bit of it on my morning bagel but then I found this recipe. I had just enough for these chicken breasts. The recipe actually called for 1 cup of preserves but I'm quite sure this would be too much. I used about 1/2 cup and I still had some left over, but if I had used the 1 1/2 lbs. chicken that I usually make, it would have been perfect. As it was, I just had 3 - 6 oz. breasts in the freezer so we went with those.
The rosemary was the predominant flavor on this. If you love rosemary, you will love these. The raspberry preserves resulted in a very nice sweetness that wasn't overpoweringly tasting like raspberry. They really were well flavored and sweetened. I would make these again for sure.
Raspberry Glazed Rosemary Chicken Breasts
1 1/2 lbs. chicken breasts (I used 3 - 6 oz. breasts)
1 tbsp. crushed rosemary
1 tsp. rubbed sage
1/2 tsp. dried oregano
1/4 cup chicken broth
1/2 cup raspberry preserves
1/2 tsp. honey mustard
1 tsp. chopped fresh rosemary leaves (I left this out)
Preheat oven to 350. In a small bowl, stir together crushed rosemary, sage and oregano. Rub each side of the breasts with herb mixture. Place chicken in a baking dish and pour broth over chicken. Bake for about 20 minutes. Place raspberry preserves in microwave and heat for 20 - 30 seconds to soften. Stir in honey mustard and fresh rosemary. Spread preserve mixture evenly over each breast. Bake about 10 minutes more or until chicken is done.
Total calories for 18 oz. of chicken = 902
3 servings = 301 calories per chicken breast
1 Raspberry Glazed Chicken Breast + 1 small baked potato with sour cream & onion + 1/2 cup corn = 527 calorie dinner
Calories calculated from Calorieking.com, some numbers are rounded and approximate.