Chicken with Rosemary-Peach Glaze

This simple but elegant glazed chicken is made with ingredients you probably already have on hand in your pantry. It is the perfect dish to whip up for unexpected company.

Prep Time 5 minutes

Cook Time 15 minutes


Makes 4 servings


4 boneless skinless chicken breasts (about 1 pound)
2 tablespoons reduced-sodium soy sauce, divided
1/3 cup peach preserves
1 sprig fresh rosemary or 1 teaspoon dried rosemary leaves, crushed
1 tablespoon lemon juice
1 clove garlic, minced
2 cups cooked wild rice and long-grain rice mix


  1. Preheat broiler. Spray baking sheet with nonstick cooking spray. Sprinkle chicken with 1 tablespoon soy sauce; place on prepared baking sheet. Broil 4 to 6 inches from heat 3 minutes; turn and broil 3 minutes longer.
  2. Meanwhile, combine preserves, rosemary, lemon juice, remaining 1 tablespoon soy sauce and garlic in small saucepan. Cook over medium-low heat 5 minutes.
  3. Brush sauce over chicken; broil 2 minutes. Turn and brush with sauce. Broil 2 minutes longer or until chicken is no longer pink in center. Discard any remaining sauce. Serve chicken with rice.

Nutritional Information

Serving Size: 1 breast with 1/2 cup cooked rice mix
Calories 280
Calories from Fat 21 %
Total Fat 6 g
Saturated Fat 1 g
Cholesterol 69 mg
Carbohydrate 25 g
Fiber <1 g
Protein 29 g
Sodium 761 mg

Dietary Exchange

Starch 1
Fruit 1/2
Meat 3

Check out more recipes for Chicken & Other Poultry