Ingredients for Apricot Rosemary Chicken
- 1 teaspoon Dried Rosemary
- 0 Dried Oregano
- 0 Dried Basil
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 4 Boneless Skinless Chicken Breasts (about 1.5 lbs)
- 1 cup Fat Free Chicken Broth
- 1/2 cup Apricot Preserves
- 0 Honey Mustard
- Foil
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How to Make Apricot Rosemary Chicken
- Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with foil and lightly spray with olive oil.
- In a small bowl, combine 1 teaspoon dried rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub the spice mixture evenly over both sides of 4 boneless, skinless chicken breasts (about 1.5 lbs total).
- Place the seasoned chicken breasts in the prepared baking pan.
- Pour 1 cup of chicken broth over the chicken.
- Bake for 20 minutes.
- In a small bowl, whisk together 1/2 cup apricot preserves and 2 tablespoons Dijon mustard.
- Brush or spoon the apricot-mustard mixture evenly over the chicken.
- Bake for an additional 10-15 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
141g
Fat
3g
Carbs
17g
