1⁄3 cup guava jelly, Knott’s®
2 tablespoon bottled lime juice, ReaLime®
2 fresh rosemary sprigs
1 teaspoon bottled crushed garlic, Christopher Ranch®
1 1⁄2 pounds boneless, skinless chicken breast halves
Salt and ground black pepper
1⁄3 cup all-purpose flour
2 tablespoons extra-virgin olive oil, Bertolli®
1. Preheat broiler. Line a baking sheet or broiler pan with aluminum foil; set aside.
2. In a small saucepan, combine guava jelly, lime juice, rosemary sprigs, and garlic over medium-low heat. Heat through. In a small bowl, strain guava mixture.
3. Season chicken breasts with salt and pepper. In a large zip-top plastic bag, combine chicken and flour. Seal bag; shake to coat chicken. Remove chicken from bag; shake off excess flour.
4. In large skillet, heat olive oil over medium-high heat. Add chicken to hot oil; cook for 3 to 4 minutes per side or until cooked through (165 degrees F). Transfer to baking sheet.
5. Generously brush some of the guava mixture over chicken breasts. Broil 4 to 6 inches from heat for 1 minute. Turn chicken over; broil
1 minute more. Turn chicken over again; broil an additional 1 minute. Brush with remaining guava mixture. Serve hot with Saffron Rice with Currants (recipe below).
Saffron Rice with Currants
2 cups quick-cooking rice, Uncle Ben’s®
2 cups reduced-sodium chicken broth, Swanson® 1⁄4 teaspoon salt
Pinch saffron threads
2 tablespoons dried currants, Sun-Maid®
1. In a medium saucepan, combine rice, chicken broth, salt, and saffron. Bring to a boil over medium-high heat. Remove from heat; stir in currants. Cover; let stand for 5 to 7 minutes or until liquid is absorbed.
2. Fluff with fork to distribute saffron and currants. Serve hot.