Rosemary Raspberry Chicken

This is the rest of the Valentine's Chicken dish I promised from yesterday. Rosemary and berries are some of my favorite things to put together. The bright fruit flavors and the clean herbs balance each other out and combine for a savory treat. Desserts tomorrow!

Rosemary Raspberry Chicken

8 boneless chicken breast halves (about 2pounds)

2 tbsp Rosemary Olive Oil

1 small onion, sliced finely

2 tbsp Raspberry Balsamic

1 tbsp fresh rosemary, chopped

Marsala Rosemary Sea Salt

Thinly sliced almonds (optional)

Heat the oven to 400°F. In a large bowl, toss the oil with the onion slices and the chicken so they are evenly covered. Spread out into a large casserole pan in an even layer. Sprinkle with the sea salt and chopped rosemary.

Bake 25 minutes uncovered, or until the chicken is no longer pink at the thickest part. Brush the chicken and onions with the Raspberry Balsamic and the almonds and return to the oven for 5 minutes.

Garnish as desired with a few sprigs of rosemary and raspberries as desired.