Rosemary Chicken with Blueberry Sauce

Name: Rosemary Chicken with Blueberry Sauce
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons adobo seasoning; 237 milliliters fresh blueberries; 1 Tbsp butter; 118 milliliters dried basil; 118 milliliters dried rosemary; 118 milliliters fresh-ground black pepper; 2 teaspoons honey; 2 teaspoons mustard seeds; 237 milliliters olive oil; 237 milliliters pomegranate juice; 118 milliliters blueberry preserves; 4 skinless, boneless chicken breast halves; 118 milliliters prepared yellow mustard

Need a gluten free main course? Rosemary Chicken with Blueberry Sauce could be a super recipe to try. This recipe serves 4. One portion of this dish contains about 27g of protein, 14g of fat, and a total of 322 calories. If you have mustard seeds, olive oil, chicken breast halves, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 55 minutes.

Instructions

Mix together the rosemary, basil, and pepper in a small bowl.

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Rosemary

Pepper

Basil

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Bowl

Pour the olive oil into a shallow dish.

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Olive Oil

Pound the chicken breast to about 3/4-inch thickness. Rub each breast with adobo sauce.

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Chicken Breast

Adobo Sauce

Dry Seasoning Rub

Sprinkle both sides of each breast with the rosemary mixture and lie them in the olive oil; allow to marinate about 30 minutes.

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Olive Oil

Rosemary

Meanwhile, prepare the sauce.

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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.

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Pomegranate Juice