Chicken is always a healthy option for dinner. I love this recipe because it really gives the chicken lots of flavor. I also like to add mushrooms to the chicken. I also recommend serving this dish with some steamed green beans, which go along great with the flavor of the rasberry preserve.
2 tablespoon crushed rosemary
1 teaspoon rubbed sage
1 teaspoon garlic powder
1/2 teaspoon dried oregano
8 skinless, boneless chicken breast
1/2 cup fat-free chicken broth
1 cup raspberry preserves or some other type (sugar free)
1/2 teaspoon honey mustard
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped oregano
Preheat oven to 350 degrees F
In a small bowl, stir together crushed rosemary, sage, garlic, and oregano.
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.
Bake in preheated oven for 20 minutes.
Place raspberry preserves in a microwave-safe bowl, and heat for 20 to 30 seconds to soften. Stir in honey mustard, oregano, and rosemary.
Spread about 1 tablespoon of preserve mixture over each breast. Bake 10 minutes more.
This dish is relatively low calorie, about 250-325 per each chicken breast, depending on its size.