Yum. mo.  It was really good.  It was easy and quick.  The only thing different I’d do is use ground rosemary instead of whole leaves.  The whole leaves are awkward to chew on.  Tonight’s sides were jasmine rice and steamed cauliflower.  So, let’s get onto it!  Yum.

The Cast of Characters:
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1 package of chicken, lime juice, raspberry preserves, garlic (not pictured), rosemary, olive oil, salt, pepper and flour (the last three are also not pictured).
First we’re going to do what we did yesterday and trim off the fat, wash the chicken, cut it in half then pound it out.  Then we’ll move on to the flour, salt and pepper.
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1 cup of flour with about 1 tablespoon of salt then about 1/2 to 1 tablespoon of pepper.  It’s hard to season flour…  If you don’t use enough, it’ll be flavorless.
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Stir together really well and we’ll start flouring the chicken. 🙂
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Lightly coat each side w/ flour then place on a baking sheet, just for storage, really.
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Set aside and let’s get started on the glaze.
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2/3 cup raspberry preserves, 4 tablespoons lime juice, 2 teaspoons minced garlic and about 1 tablespoon rosemary leaves (I’ll probably use about 1/2 to 1 tablespoon ground next time). Heat through and stir to mix well.
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Onto the chicken… Preheat broiler on high. On medium high heat, heat up two tablespoons olive oil. Cook the first side of the chicken for about 3-4 minutes. Flip and cook 3-4 minutes again. When done, set chicken aside on another baking sheet. Complete all chicken (I had to do 2 batches.)
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Generously coat each side of the chicken with the raspberry glaze. Broil for 2 minutes on one side, flip and broil for another two minutes.
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When you plate, make sure to scrape up some of the yummy glaze and put on top of chicken. It was so yummy! I hope you try and enjoy it!
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