Monday, April 25, 2011

Blueberry Rosemary Chicken

Blueberry Rosemary Chicken
Source: Clean Eating Magazine

2 cups frozen blueberries, divided
1/2 cup pomegranate or blueberry juice
1/4 cup prepared yellow mustard
2 tablespoons olive oil
1 tablespoon honey
1/4 cup dried rosemary
2 tablespoons dried basil
2 tablespoons ground black pepper
20oz chicken breasts, boneless and skinless

1. In a blender combine 1 cup blueberries with the next 7 ingredients. Set mixture aside.
2. Pound chicken breasts to about 1/2 inch thickness. Marinate chicken in mixture and add water, if needed, to cover.
3. Heat a large skillet. Add marinated chicken breasts and brown on each side. Add marinade, bring everything to a boil then reduce to low heat. Simmer for 30 minutes or until the marinade starts to reduce and thicken. Add the remaining blueberries and heat through.

Nutrition Information: (makes 4 servings)
Per serving:
Calories: 334
Fat: 12
Sodium: 453
Carbs: 23
Sugar: 17
Protein: 34

These turned out really good. I wish I had my camera when I made them. I put too much of the blueberries in the initial marinade and so my chickens came out this nice purplish-blue color. Still tasty none the less!

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