Rating: 4.5 stars
14 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 10

Fresh Italian herbs and seasonings make these roast chicken breasts taste out-of-this-world delicious.  Serve with sauteed spinach and mashed potatoes for a hearty meal. 

David Bonom
Recipe by Cooking Light March 2011

Gallery

John Autry; Styling: Cindy Barr

Recipe Summary

total:
53 mins
Yield:
4 servings (serving size: 1 breast half)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • Combine first 8 ingredients in a bowl, stirring well. Loosen skin from chicken by inserting fingers, gently pushing between skin and meat. Rub rosemary mixture under loosened skin over flesh; rub over top of skin. Place chicken, bone side down, on a broiler pan coated with cooking spray. Coat skin lightly with cooking spray. Bake at 425° for 35 minutes or until a thermometer inserted into the thickest portion of the breast registers 155°. Remove chicken from pan; let stand for 10 minutes.

  • Nutrition Note: Since chicken breast meat is low in calories and saturated fat, you can eat the skin and still keep saturated fat within allowable limits. If you like dark meat, which is higher in saturated fat, remove and discard the skin.

Chef's Notes

Lean breast meat needs to be shielded as it cooks, so leave the skin on (and enjoy it—see Nutrition Note).

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

240 calories; fat 12.2g; saturated fat 2.8g; mono fat 6.3g; poly fat 2.1g; protein 29.5g; carbohydrates 1.8g; fiber 0.3g; cholesterol 82mg; iron 1.2mg; sodium 366mg; calcium 24mg.
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