READY IN 55 mins

Rosemary Chicken with Blueberry Sauce

Read Reviews (4)

"I've always liked blueberries and rosemary with my food, so I decided to experiment a little and came up with this recipe. There's a good amount of ingredients, but this recipe is really easy." — CookingUpDaStorm

Directions

Mix together the rosemary, basil, and pepper in a small bowl. Pour the olive oil into a shallow dish.
Pound the chicken breast to about 3/4-inch thickness. Rub each breast with adobo sauce. Sprinkle both sides of each breast with the rosemary mixture and lie them in the olive oil; allow to marinate about 30 minutes.
Meanwhile, prepare the sauce. Heat the pomegranate juice in a saucepan over medium heat. Once the juice is warm, stir in the blueberry preserves, blueberries, honey, mustard, and mustard seeds. Cook and stir until the sauce thickens, 10 to 15 minutes.
Melt the butter in a skillet over medium heat. Cook the chicken in the melted butter until no longer pink inside, 3 to 5 minutes per side. Serve with sauce on the side.

Kitchen-Friendly View

PREP 15 mins
COOK 10 mins
READY IN 55 mins

Reviews More Reviews

Dec 26, 2007

I really liked this dish, but i thought that there was too much black pepper. It seemed to disguise the rest of the spices. We had so much of the blueberry sauce left over, so i would recommend cutting it in half. The ingredients and flavors work very well with each other and we really enjoyed this recipe!

—AudreyKW

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Jul 13, 2008

Hmm, I thought this was pretty good, and the blueberry sauce was delicious... If you use grey mustard instead of yellow, remember that it's pretty strong and add quite a bit less mustard. We didn't have any problem with the quantity of sauce, but I used more chicken (cooking for 4 hungry people :) and served it over some Thai red rice. I wouldn't recommend serving this to someone who doesn't have adventuresome tastes; It's a bit "spécial," but very tasty! Thanks! I also used fresh basil for the marinade, but didn't notice the flavor when it was done.

—Colinb

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6 Ratings

Mar 24, 2008

This is amazing - my roommates wanted me to give it six stars!!! I did have some sauce leftover, so I decided to try it on salmon for lunch tomorrow :)

—korynball

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Aug 28, 2011

I thought this was okay, but my husband didn't like it. I'm disappointed because I had thought it sounded special and a good way to use up some blueberries. I didn't have apricot preserves, so I used a delicious blueberry/raspberry jam. And I didn't have white wine vinegar, but I did have a open bottle of white wine, so I used that for the sauce. It certainly was easy, but I don't think I'll make it again.

—mamabetz

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Nutrition

Calories
936 kcal
47%

Carbohydrates
71.6 g
23%

Cholesterol
76 mg
25%

Fat
61.9 g
95%

Fiber
12.9 g
51%

Protein
32.6 g
65%

Sodium
471 mg
19%

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

Nutritional Information

Rosemary Chicken with Blueberry Sauce

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 936
Calories from Fat: 557

% Daily Value *
Total Fat 61.9g 95 %
** Saturated Fat 10.4g 52 %
Cholesterol 76mg 25 %
Sodium 471mg 19 %
** Potassium 822mg 23 %
Total Carbohydrates 71.6g 23 %
Dietary Fiber 12.9g 51 %
Protein 32.6g 65 %
** Sugars 47.5g
Vitamin A 19 %
Vitamin C 23 %
Calcium 48 %
Iron 130 %
** Thiamin 19 %
** Niacin 150 %
** Vitamin B6 54 %
** Magnesium 35 %
** Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.