3/4 cup dry white wine or fat-free, less-sodium chicken broth
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (14-ounce) can diced tomatoes, drained
1 bay leaf
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon grated lemon rind
How to Make It
Preheat oven to 350°.
Sprinkle chicken evenly with salt and pepper.
Heat oil in an ovenproof Dutch oven coated with cooking spray over medium-high heat. Add chicken; cook 6 minutes on each side or until browned. Remove chicken from pan; set aside. Add onion, carrot, and celery to pan; sauté 5 minutes or until tender. Add 4 teaspoons garlic; sauté 1 minute. Add wine, scraping pan to loosen browned bits. Add broth, tomatoes, and bay leaf. Return chicken to pan; bring to a boil. Cover pan, and immediately place in oven. Bake at 350° for 1 hour and 30 minutes or until chicken is very tender. Discard bay leaf.
Meanwhile, combine remaining 2 teaspoons garlic, parsley, and lemon rind in a small bowl; stir well. Cover; chill until ready to serve.
Place 1 chicken breast half in each of 4 shallow bowls; spoon 1 cup vegetable broth mixture over each breast half, and sprinkle each with about 1 tablespoon parsley mixture.