Rosemary Garlic Chicken w/apricot mustard sauce




½ cup fresh rosemary leaves 2 tablespoons minced fresh garlic 2 tablespoons kosher salt 2 tablespoons freshly cracked black pepper 2 tablespoons olive oil 4 boneless skinless chicken breasts ½ cup grainy brown mustard ⅓ cup apricot jam ¼ cup port

Nutritional information

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Preheat oven to 350 degrees In a small bowl, combine the rosemary, garlic, salt, pepper and olive oil. Mix well. Rub chicken breast with the mixture, applying a bit of pressure so it sticks to chicken. Place chicken in oven and cook until done, approx. 30 - 35 minutes, depending on oven. In a small saucepan, combine the mustard, apricot jam and port and heat over medium heat, stirring frequently, until jam has melted and all three ingredients are well combined. Place chicken on plate and spoon sauce on top.