Recipe by DEECOL32
"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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skinless, boneless chicken breast halves
fat-free chicken broth
chopped fresh rosemary leaves
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!
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!
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!!
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 !
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.
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).
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Raspberry-Glazed Rosemary Chicken
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 14
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