4 servings (serving size: 1 chicken breast and 2 tablespoons garlic sauce)
1 teaspoon paprika
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
4 (4-ounce) skinless, boneless chicken breast halves
1 teaspoon olive oil
12 garlic cloves, halved
1 cup fat-free, less-sodium chicken broth, divided
How to Make It
Preheat oven to 450°.
Combine first 5 ingredients in a small bowl. Sprinkle both sides of chicken with herb mixture.
Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken, and cook 2 minutes on each side. Add garlic and 3/4 cup broth. Place pan in oven. Bake at 450° for 10 minutes or until chicken is done and garlic cloves are soft.
Remove pan from oven. Transfer chicken to a platter; keep warm. Add remaining 1/4 cup broth to pan. Mash garlic with a fork. Cook garlic mixture over medium heat 2 minutes or until thoroughly heated; stir. Serve garlic sauce over chicken.