Preheat oven to 350 degrees F (175 degrees C).

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

Rub one side of each chicken breast with herb mixture. Place chicken herb-side up in a baking dish, and pour broth over the chicken.

Bake in preheated oven for 12 minutes.

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

Spread about 1 tablespoon of preserve mixture over each breast. Bake 10-12 minutes more or until juices run clear.

Top with fresh rosemary and serve