Tender and juicy rosemary-infused chicken glazed with a sweet and tangy raspberry sauce.

This raspberry glazed rosemary chicken is a perfect balance of savory and sweet flavors. The rosemary adds a depth of aroma and the raspberry glaze adds a delicious tangy kick. It's a great dish to serve for a special dinner or a dinner party.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 sprigs of fresh rosemary
• Salt and pepper to taste
• 1 cup fresh raspberries
• 1/4 cup balsamic vinegar
• 2 tablespoons honey

Directions

1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook until browned on both sides, about 3-4 minutes per side.
4. Add the garlic and rosemary sprigs to the skillet. Cook for another minute.
5. Transfer the chicken to a baking dish and bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through.
6. While the chicken is baking, make the raspberry glaze. In a small saucepan, combine the raspberries, balsamic vinegar, and honey. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens into a glaze.
7. Once the chicken is cooked, remove it from the oven and brush the raspberry glaze over the chicken breasts.
8. Serve the raspberry glazed rosemary chicken hot, garnished with fresh rosemary sprigs.

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