If so I have declared an amnesty where you can bring me all your unwanted goodies to me here at the Journal and I will dispose of them for you.

If, like me, you have really over-indulged in the festive season, you might like to refresh your taste buds with some lighter meals.

While we all enjoy the festive fare, the simplicity of the dish below will be a welcome change from all the stodge.

Raspberry Glazed Chicken

1 tblsp crushed rosemary
1 tsp rubbed sage
1/2 tsp dried oregano
8 skinless, boneless, chicken breast halves
1/4 cup fat-free chicken stock
1 cup raspberry preserves
1/2 tsp honey mustard
1 tspn chopped fresh rosemary leaves

Preheat oven to 175 degrees C

In a small bowl, stir together the crushed rosemary, sage and oregano.

Rub one side of each chicken breast with the herb mixture.

Place chicken herb-side up in a baking dish, and pour broth over the chicken.

Bake in for 20 minutes.

Place raspberry preserves in a microwave-safe bowl, and heat for 20 to 30 seconds to soften. Stir in the honey mustard and rosemary.

Spread about 1 tblsp of the preserve mixture over each breast. Bake for 10 more minutes.

Serve on a bed of wild rice with a fresh green salad.