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Photo: Becky Luigart-Stayner; Styling: Cindy Barr Photo by: Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Lemon-Rosemary Chicken Breasts

A former personal chef, Wendy Collett discovered ways to create tasty meals using fresh ingredients. Adding fresh asparagus and creamy polenta makes an easy and elegant dinner for company.

Cooking Light MAY 2010

  • Yield: 4 servings (serving size: 1 breast half and about 1 tablespoon sauce)

Ingredients

  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 4 (8-ounce) bone-in chicken breast halves, skinned
  • 1 1/2 cups fat-free, less-sodium chicken broth
  • 1/3 cup fresh lemon juice
  • 1 rosemary sprig

Preparation

1. Preheat oven to 375°.

2. Heat a large skillet over medium-high heat; add oil. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over chicken. Add chicken; cook 3 minutes on each side. Arrange chicken in a 13 x 9–inch baking dish. Bake at 375° for 25 minutes or until a thermometer registers 165°. Remove from oven; cover and let stand 15 minutes.

3. Heat skillet over medium-high heat. Add broth, juice, and rosemary sprig. Bring to a boil, scraping pan to loosen browned bits; reduce heat, and simmer 20 minutes or until broth mixture measures 1/3 cup. Discard rosemary sprig; stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Serve sauce with chicken.

Nutritional Information

Amount per serving
  • Calories: 230
  • Fat: 8.9g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 1.4g
  • Protein: 33.4g
  • Carbohydrate: 2.3g
  • Fiber: 0.5g
  • Cholesterol: 89mg
  • Iron: 1.3mg
  • Sodium: 518mg
  • Calcium: 24mg
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Lemon-Rosemary Chicken Breasts Recipe

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