Reviewed: Mar. 27, 2010

Just okay. I really wanted to like this recipe because it's quick and easy to put together, but I probably won't make again.

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4 users found this review helpful

Reviewer:

jvfalcon

Cooking Level: Intermediate

Home Town: Nutley, New Jersey, USA

Living In: Louisville, Kentucky, USA

Reviewed: Mar. 13, 2010

Overall the taste of the chicken was fantastic. I used boneless chicken thighs and thought the darker meat went better with the flavors. I also thought that the raspberry glaze had far to many seeds so next time I will use seedless jam.

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5 users found this review helpful

Reviewer:

kellycarp822

Reviewed: Mar. 1, 2010

Easy to prepare. I did not have fresh rosemary leaves, but I still felt like there was pleanty of rosemary flavor after using dried leaves. I served this with long-grained wild rice & asparagus which really complimented the flavors in the raspberry glaze. I will for sure make this again, it is such a wonderful healthy recipe.

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4 users found this review helpful

Reviewer:

rebeccafay

Cooking Level: Expert

Home Town: Auburn, Nebraska, USA

Living In: Omaha, Nebraska, USA

Reviewed: Feb. 16, 2010

Excellent and healthy. If you love rosemary, you will love these, I will go a little lighter on the rosemary next time and it was the predominant flavor.

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2 users found this review helpful

Reviewer:

Crabbymomofthree

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

Reviewed: Feb. 2, 2010

This is an easy and tasty dish. My whole family enjoyed it. I made a couple minor changes due to what I had on hand and other things baking. I use dijon mustard instead of honey mustard (we liked it, and will keep that change); the rosemary and sage were fresh; and I prepared this on the stovetop. To cook I used less than a T of grapeseed oil cooked the chicken in a large skillet. When the chicken was cooked I used the broth to deglaze the pan and added the jam mixture. I allowed this to simmer and reduce until it coated the back of a spoon. I then returned the chicken to the pan and simmered for a few minutes to coat the chicken. I will probably keep with this style of prep, it took about 20 to cook that way and we really enjoyed it.

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8 users found this review helpful

Reviewer:

TRINITY7

Cooking Level: Expert

Reviewed: Jan. 31, 2010

I did not like this, it tasted like a Christmas Candle!

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3 users found this review helpful

Reviewer:

MimiUrban09

Cooking Level: Intermediate

Home Town: Gulf Breeze, Florida, USA

Living In: Gulfport, Mississippi, USA

Reviewed: Jan. 30, 2010

Not hard to fix just use thinner chicken breast net time.

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3 users found this review helpful

Reviewer:

Mike

Reviewed: Jan. 29, 2010

This recipe sounded strange but it is actually very good and healthy too!

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3 users found this review helpful

Reviewer:

ImprovChef

Cooking Level: Intermediate

Reviewed: Jan. 28, 2010

tasty. BUT cooking time was not enough. four chicken breasts took 35 mins plus the extra 10 mins for the raspberry glaze. i also added 3x the amount of mustard and i used honey dijon instead since it was all i had.

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Reviewer:

juststartin'

Reviewed: Jan. 13, 2010

Before I prepare a receipt I try to image how the dish will taste. I was right on with this one; it is out of balance; it needs something (sharper mustard; maybe vinegar) to counter the sweetness of the raspberry preserves. Sorry.

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3 users found this review helpful