Guava and Rosemary Glazed Chicken Breast

• 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.
2. Line a baking sheet with aluminum foil and set aside.
3. In a small saucepan, over medium-low heat, combine guava jelly, juice from lime, rosemary sprigs, and crushed garlic.
4. Heat through.
5. In large frying pan, over medium-high heat, heat oil.
6. Season chicken breasts with salt and pepper.
7. Dredge seasoned chicken in flour and place in hot pan.
8. Cook chicken 3 to 4 minutes per side or until cooked through.
9. Transfer to baking sheet.
10. Strain guava mixture into a small bowl.
11. Generously brush guava mixture over chicken breasts.
12. Place under broiler 4 to 6 inches from heat source for 1 minute.
13. Turn chicken over and repeat 2 times.
14. Remove from broiler, brush once more with guava mixture.
15. Serve hot.

guava jelly, lime, rosemary, garlic, extravirgin olive oil, chicken breast, salt, flour

Taken from www.foodnetwork.com/recipes/sandra-lee/guava-and-rosemary-glazed-chicken-breast-recipe.html (may not work)