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Apricot-Thyme Crusted Chicken Breast

Prep time 15 mins
Cook time 20 mins
Yield 4 servings (serving size: 1 chicken breast half)

Ingredients

  • 4 (8-ounce) skinless chicken breast halves (bone-in)
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons olive oil
  • Cooking spray
  • 2 cups diced onion (1 large)
  • 3/4 cup diced carrot (1 medium)
  • 1/2 cup diced celery (1 stalk)
  • 2 tablespoons minced garlic (about 7 cloves), divided
  • 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

Nutrition Information

  • calories 303
  • fat 4.7 g
  • satfat 0.9 g
  • protein 45.5 g
  • carbohydrate 18.7 g
  • cholesterol 105 mg
  • iron 2.4 mg
  • sodium 602 mg
  • caloriesfromfat 14 %
  • fiber 3.9 g
  • calcium 87 mg

How to Make It

  1. Preheat oven to 350°.

  2. Sprinkle chicken evenly with salt and pepper.

  3. 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.

  4. Meanwhile, combine remaining 2 teaspoons garlic, parsley, and lemon rind in a small bowl; stir well. Cover; chill until ready to serve.

  5. 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.

Oxmoor House Healthy Eating Collection