Ingredients55 m servings 936 cals
- Mix together the rosemary, basil, and pepper in a small bowl. Pour the olive oil into a shallow dish.
- 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.
- 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.
- 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.
Per Serving: 936 calories; 61.9 g fat; 71.6 g carbohydrates; 32.6 g protein; 76 mg cholesterol; 471 mg sodium. Full nutrition
ReviewsRead all reviews 6
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 di...
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 recommen...
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 :)
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...
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 flavo...