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Rachael Ray's 30-Minute Healthy Recipes

Blueberry Glazed Baked Chicken


* 1 1/2 cups fresh blueberries
* 1/4 cup shallots, chopped
* 1/4 cup honey
* 1/4 cup brown sugar
* 1/2 tsp lime zest
* 1/2 tsp orange zest
* dash cinnamon
* dash nutmeg
* 4 chicken breasts, skin on, bone in
* salt and pepper
* 2 Tbsp high heat cooking oil


1. Preheat oven to 375 degrees.
2. In food processor or blender, combine the glaze ingredients (the first 8 ingredients), processing until smooth.
3. Salt and pepper chicken breasts.
4. Heat large heavy oven-proof skillet (like cast iron) over medium-high heat. Put chicken breasts, skin side down, in hot skillet and cook until skin is browned, about 3 to 4 minutes. Turn and cook chicken breasts 3 to 4 more minutes, then turn back over so skin is facing up again.
5. Spoon a generous amount (about 2 Tbsp) of blueberry glaze over each chicken breast. (Reserve any leftover glaze for another use.)
6. Put skillet with chicken in preheated oven and bake at 375 degrees for 30 to 35 minutes or until chicken is cooked through and blueberry glaze is bubbly hot.
7. Remove and let chicken breasts rest for 3 minutes before serving.
8. Serving suggestions: serve with yellow rice, couscous, orzo, or risotto, spooning the blueberry glaze in the skillet over the top of the chicken and side dish.


I love having a blueberry glaze recipe that I can turn to any time. This glaze works equally well on other meats, such as pork tenderloin. But it is especially handy to have for chicken, especially when your family is suffering from "chicken fatigue."

I use bone in, skin on chicken breasts because they are cheaper and the flavor is nicer. Yes, there is flavor in the bone and skin. If you want to avoid the skin, strip it off the chicken breast before you prepare the dish and toss it out. You will still save a ton of money and get the flavor from the bone.

Another way to add flavor and save money is to buy chicken thighs instead. You can actually find boneless thighs now in the meat counter if you prefer not to bother with a bone. And, the thighs have enough flavor in the meat itself, so the bone is a non-issue.

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