Rosemary Chicken with Blueberry Sauce

Name: Rosemary Chicken with Blueberry Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Yield: 4 servings
Ingredients: ½ cup dried rosemary; ½ cup dried basil; ½ cup fresh-ground black pepper; 1 cup olive oil; 4 skinless, boneless chicken breast halves; 2 teaspoons adobo seasoning; 1 cup pomegranate juice; ½ cup blueberry preserves; 1 cup fresh blueberries; 2 teaspoons honey; ½ cup prepared yellow mustard; 2 teaspoons mustard seeds; 1 tablespoon butter

Rating: 4.22 stars

9 Ratings
7 Reviews
2 Photos

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.

By CookingUpDaStorm

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Recipe Summary test

prep:

15 mins

cook:

10 mins

additional:

30 mins

total:

55 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 1
Mix together the rosemary, basil, and pepper in a small bowl. Pour the olive oil into a shallow dish.

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Step 2
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.
Step 3
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.
Step 4
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.

Nutrition Facts

Per Serving:

936 calories; protein 32.6g; carbohydrates 71.6g; fat 61.9g; cholesterol 76.1mg; sodium 470.5mg. Full Nutrition

Reviews (7)

Most helpful positive review

Colinb

07/14/2008

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. Read More

Helpful

(5)

9 Ratings

5 star values: 3
4 star values: 5
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

AudreyKW

12/26/2007

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! Read More

Helpful

(5)

Colinb

07/14/2008

Helpful

(5)

korynball

03/24/2008

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:) Read More

Helpful

(4)

Betsey Norland

08/28/2011

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. Read More

Helpful

(2)

Susan Maphia Banasiewicz

01/04/2015

Awesome recipe! I decreased the amount of pepper to my taste. About a teaspoon! Also did not use any adobo sauce...all that hid the berry flavor and honey/ mustard...highly recommend send will make again! Would recommend you use all the herbs to taste not nearly what the recipe calls for especially for only 4 chicken breasts! Read More

Cathy G.

05/03/2016

We enjoyed this dish and it was easy to cut this in half. I was initially worried about the amount of dried herbs called for but the blueberry sauce served with it balanced out the overall flavor. I did use a homemade blueberry-merlot jam in place of the blueberry preserves as that is what I had on hand. Read More

LaurenEmily Coonfare

09/04/2020

I made the mistake of not recording making this the other night!!!! Holy this is one of the BEST things I’ve ever made. Thank you so much for this wonderful creation. Will definitely be making again. This helped complete my one year anniversary dinner ?? Read More

Back to Rosemary Chicken with Blueberry Sauce

All Reviews for Rosemary Chicken with Blueberry Sauce

- of Reviews

Rosemary Chicken with Blueberry Sauce

Servings Per Recipe: 4
Calories: 936.4

% Daily Value *

protein: 65 %

carbohydrates: 23 %

dietary fiber: 51 %

sugars:

fat: 95 %

saturated fat: 52 %

cholesterol: 25 %

vitamin a iu: 19 %

niacin equivalents: 150 %

vitamin b6: 54 %

vitamin c: 24 %

folate: 8 %

calcium: 38 %

iron: 72 %

magnesium: 35 %

potassium: 23 %

sodium: 19 %

thiamin: 19 %

calories from fat:

*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.