Guava and Rosemary Glazed Chicken Breast

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  • Level: Easy
  • Total: 17 min
  • Prep: 5 min
  • Cook: 12 min
  • Yield: 4 servings
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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


  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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