Raspberry-Glazed Rosemary Chicken Recipe - Allrecipes.com
Raspberry-Glazed Rosemary  Chicken Recipe
  • READY IN 45 mins

Raspberry-Glazed Rosemary Chicken

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • 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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 11, 2007

Pretty good, I changed it up a little with the raspberry glaze. Instead of putting it on as a glaze I mixed the raspberry jelly with the rest of the can of chicken broth. I then made that into a gravy and poured it over the chicken once on the plates. Turned out wonderful!

 
Most Helpful Critical Review
Jan 20, 2007

I was very disappointed in this recipe. The blend of flavors reminded my husband of pinesol. He told me to shred the recipe so I don't accidentally attempt it again. At least my dogs had a nice meal!

 
Oct 14, 2010

I read all the reviews before cooking this and made the modifications most people made. I used chicken thighs (because it is what I had) and cooked them for about 40 minutes in the oven with a little stock and the herb rub. IMPORTANT: You have to use fresh herbs. Dry herbs will not work here. I put the SEEDLESS raspberry jam, 1 tablespoon of dijon and about 1/2 cup of stock into a small frying pan and reduced it over low heat while the chicken was cooking. After 40 minutes (or so, use your judgment) I pulled the chicken and added the juices to the reduced sauce, thinned it down as needed and then poured the thick, rich sauce over the chicken and cooked it for about 10 more minutes, until it formed a nice crunchy topping. I served with rice pilaf (white rice with toasted slivered almonds and craisins) and it was very, very good. We will make this again!!

 
Jul 28, 2006

Awesome! The chicken came out tender and juicy, and the raspberry coating was just sweet enough. I actually ended up making a little bit more of the raspberry glaze as a dipping sauce for the chicken. I recommend it !

 
Oct 11, 2007

This recipe was pretty good. I'm not a super great cook and I didn't have fresh herbs, only dried and unfortunately the cooking time was not long enough for the dried herbs so they were very crunchy and unpleasant. However, the flavor was good. For a little zing, I used olive oil and red wine vinegar instead of broth and I used dijon mustard instead of honey mustard. I will try this again with either fresh herbs or maybe in the crock pot with dried.

 
Oct 30, 2006

This was a very simple and satisfying dish. The glaze was a bit sweet for us so I added a little more mustard (and used dijon instead of honey). Usually my boyfriend prefers savory to fruit flavors with meats but the mustard tempered the raspberry very nicely. I served this with a light red wine, roasted red potatoes and dill carrots (recipe from this site).

 
Mar 14, 2008

Excellent! This chicken and glaze had a different, delicious taste to it. Although skeptical at first about the raspberry jam and honey mustard (I used dijon honey mustard), my girlfriend enjoyed it as much as I did.

 
Apr 24, 2007

This recipe was fantastic!!! My houslhold contains of all different ages and it was hit! The rasberry was enough to add a tang of flavor, but not enough to ruin the chicken flavor! Bravo! I will be making this easy and simple recipe again.

 

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Nutrition

  • Calories
  • 240 kcal
  • 12%
  • Carbohydrates
  • 28.1 g
  • 9%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 1.6 g
  • 2%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 27.5 g
  • 55%
  • Sodium
  • 92 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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