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Sweet Rosemary Chicken Breast


2 large boneless, skinless chicken breasts

1 tablespoon SMSF Rosemary's Baby

1 tablespoon olive oil

2 tablespoons jam or jelly (citrus flavors or apple jelly work well)

Shop for the spice blend in this recipe:


Serves 4

Pat chicken dry, cut into thirds. Pound larger ends so chicken cooks evenly.

Coat chicken evenly with SMSF Rosemary's Baby, set aside.

Heat nonstick skillet over medium-high heat, add olive oil. Gently place chicken breast pieces into hot oil. Cook about 5 minutes, reducing heat, if needed. Gently turn pieces over. Cook for another 5 min or so until juices run clear.

Remove meat to clean plate to rest.

Turn heat down to medium low and add jam to center of pan, allowing it to melt and darken just a bit. Pour over chicken. Serve.

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