Posted by Jennifer (The RD)
Our second recipe contest winner comes from Freddy, one of our patient care dialysis technicians. This dish was very impressive! It won us over on both taste and aesthetics. It is also easy to prepare. Freddy is actually newly married and has wonderful plans to start a new and healthy lifestyle with his beautiful bride Sandra, who also has some healthy tricks up her sleeve. Congratulations to the both of you!
Here’s the recipe:
1 tablespoon crushed rosemary
1 teaspoon rubbed sage
1/2 teaspoon dried oregano
8 skinless and boneless chicken breast halves
1/4 cup fat-free chicken broth
1 cup raspberry preserves
1/2 teaspoon honey mustard
1 teaspoon chopped fresh rosemary leaves
1 pound fresh asparagus spears, trimmed
1 tablespoon olive oil
salt and pepper to taste
Directions to Prepare Chicken:
Preheat oven to 350 degrees for 10 minutes
In a small bowl, stir together crushed rosemary, sage 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 and rosemary.
Spread about 1 tablespoon of the preserve mixture over each breast. Bake 10 minutes more.
Preparation for Asparagus: Pre-heat pan for 3-4 minutes in high.
Lightly coat the asparagus spears with olive oil and season them with salt and pepper.
Sauté high heat for 2 to 3 minutes or until they are as tender as you desire.