Wednesday, February 2, 2011

Oxygen Magazine Blueberry Rosemary Chicken

Blueberries were on sale last week at Safeway, and I was, well - let's say I got more than my fair share. Here's a well timed recipe from Oxygen Magazine , in the December issue: Blueberry Rosemary chicken


  • 2 cups fresh or frozen blueberries
  • 1/2 cup pomegranate or blueberry juice - but you could use water with juice in it if need be
  • 1/4 cup mustard
  • 2 tbs olive oil
  • 1tbs honey
  • 1/4 cup dried rosemary
  • 2 tbs dried basil
  • 2 tsp black pepper
  • 20 oz  ( 4 ) boneless skinless chicken breast


1. In a blender combine 1 cup blueberries and the next 7 ingredients. Set aside

2. Pound chicken breast to about 1/2 inch. Marinate chicken in mixture, add water if needed to cover.

3. Heat large skillet. Add marinated chicken and brown both sides. Add marinate bring to a boil, reduce and let simmer for 30 minutes until thick. Add remaining blueberries and heat through.