Rosemary-Fig Chicken with Port

Rosemary-Fig Chicken with Port Recipe
Photo: Oxmoor House
This company-worthy dish received top reviews in our Test Kitchens because it's quick, easy, and simply unbeat-able in terms of taste. Use garlic powder instead of fresh garlic; it won't burn when you sear the chicken.

Prep: 4 minutes; Cook: 15 minutes


4 servings (serving size: 1 chicken breast half and about 3 tablespoons sauce)

Recipe from

Oxmoor House

Recipe Time

Prep: 4 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 329
Caloriesfromfat 7 %
Fat 2 g
Satfat 0.6 g
Monofat 0.5 g
Polyfat 0.5 g
Protein 39.4 g
Carbohydrate 31.4 g
Fiber 0.2 g
Cholesterol 99 mg
Iron 1.3 mg
Sodium 403 mg
Calcium 23 mg


1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves
Butter-flavored cooking spray
2/3 cup fig preserves
1 tablespoon minced fresh rosemary
6 tablespoons port or other sweet red wine


1. Sprinkle first 3 ingredients evenly over chicken. Coat chicken with cooking spray.

2. Heat a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Combine fig preserves, rosemary, and wine in a bowl; add to chicken, stirring gently. Cover, reduce heat to medium, and cook 6 minutes or until chicken is done. Uncover and cook 1 minute over medium-high heat or until sauce is slightly thick. Serve sauce over chicken.

Cooking Light Fresh Food Fast,

Oxmoor House

April 2009
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