Lemon-Rosemary Chicken Breasts

Lemon-Rosemary Chicken Breasts
Photo by Becky Luigart-Stayner

Ingredients

  • 1 rosemary sprig
  • 1/3 cup fresh lemon juice
  • ½ teaspoon black pepper, divided
  • 1 ½ cups fat-free, less-sodium chicken broth
  • 4 (8-ounce) bone-in chicken breast halves, skinned
  • ½ teaspoon salt, divided
  • 1 ½ tablespoons olive oil

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 16...

View full recipe at My Recipes

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