Guava and Rosemary Glazed Chicken Breast (Sandra Lee) |
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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 4 |
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Ingredients:
1/3 cup guava jelly (recommended: smuckers) |
1 lime, juiced |
2 sprigs fresh rosemary |
1 teaspoon crushed garlic |
2 tablespoons extra-virgin olive oil |
1 1/2 pounds boneless, skinless chicken breast |
salt and freshly ground black pepper |
1/3 cup all-purpose flour, for dredging |
Directions:
1. Turn on broiler. Line a baking sheet with aluminum foil and set aside.
2. In a small saucepan, over medium-low heat, combine guava jelly, juice from lime, rosemary sprigs, and crushed garlic. Heat through.
3. In large frying pan, over medium-high heat, heat oil. Season chicken breasts with salt and pepper. Dredge seasoned chicken in flour and place in hot pan. Cook chicken 3 to 4 minutes per side or until cooked through.
4. Transfer to baking sheet. Strain guava mixture into a small bowl. Generously brush guava mixture over chicken breasts. Place under broiler 4 to 6 inches from heat source for 1 minute. Turn chicken over and repeat 2 times. Remove from broiler, brush once more with guava mixture. Serve hot.
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