Easy yet gourmet appearance, chicken breasts are baked with rosemary, oregano, and sage rub; then topped with a honey mustard and raspberry-preserve glaze.
Original recipe yield: 8 servings

Ingredients:

1 tablespoon crushed rosemary
1 teaspoon rubbed sage
1/2 teaspoon dried oregano
8 skinless, boneless chicken breast halves
1/4 cup fat-free chicken broth
1 cup raspberry preserves
1/2 teaspoon honey mustard
1 teaspoon chopped fresh rosemary leaves

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a small bowl, stir together crushed rosemary, sage, and oregano.

3. Rub one side of each chicken breast with herb mixture. Place chicken herb-side up in a baking dish, and pour broth over the chicken.

4. Bake in preheated oven for 20 minutes.

5. Place raspberry preserves in a microwave-safe bowl, and heat for 20 to 30 seconds to soften. Stir in honey mustard and rosemary.

6. Spread about 1 tablespoon of preserve mixture over each breast. Bake 10 minutes more.

Nutrition Information (Amount Per Serving):

Calories: 240
Total Fat: 1.6g
Cholesterol: 68mg
Sodium: 85mg
Total Carbs: 28.1g
Dietary Fiber: 0.2g
Protein: 27.5g

Recipe from allrecipes.com