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|Raspberry-Glazed Rosemary Chicken|
Easy yet gourmet in look, chook breasts are baked with a rosemary, oregano, and sage rub; then topped with a honey mustard and raspberry-hold glaze.
- 1 tablespoon beaten rosemary
- 1 teaspoon rubbed sage
- ½ teaspoon dried oregano
- 8 skinless, boneless bird breast halves
- ¼ cup fats-unfastened fowl broth
- 1 cup raspberry preserves
- ½ teaspoon honey mustard
- 1 teaspoon chopped clean rosemary leaves
|Prep : 10M||Cook : 8M||Ready in : 45M|
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