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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Yield:
4 servings (serving size: 1 chicken breast half)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

303 calories; fat 4.7g; saturated fat 0.9g; protein 45.5g; carbohydrates 18.7g; cholesterol 105mg; iron 2.4mg; sodium 602mg; calories from fat 14%; fiber 3.9g; calcium 87mg.
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