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Tomato Rosemary Chicken

Tomato Rosemary Chicken is built on Skinless Boneless Chicken Breast Halves, Salt, Pepper, All Purpose Flour, and Canola Oil. Serves 12. Scale it up or down for the number of people at the table.

Ingredients

• 12
• 1/2 tsp
• 1/4 tsp
• 1/4 cup
• 1 tbsp
• 5 clove
• 1/4 lb
• 1/3 cup
• 1 tsp
• 1 tbsp
• 12
• 1/2 cup

Method (preview)

1. 1

   Season both sides of chicken breasts with salt and pepper.

2. 2

   Place flour on sheet of waxed paper (I put the flour into a bowl).

3. 3

   Heat oven to 375F

4. 4

   Heat oil in a large nonstick skillet over med-high heat.

5. 5

   Add 6 chicken breast to skillet; saute until lightly browned, about 3 min per side.

6. 6

   Place chicken in 15 1/2 x 10 1/2 x 1" baking pan in single layer.

7. 7

   Repeat with remaining chicken.

8. 8

   Bake chicken in 375F oven for 20 min or until no longer pink in center.

9. 9

   Meanwhile, add garlic and prosciutto to skillet; cook over med heat, stirring constantly, for 3 min. Add wine and rosemary; cook, stirring up any browned bits from bottom of skillet, for 2 min.

10. 10

    Add tomatoes and broth. Bring to boiling. Reduce heat; simmer 10 min.

11. 11

    Place chicken on serving platter; pour sauce over top. Serve immediately.

12. 12

    In Step 5, bake chicken until just cooked through, about 15 min. Refrigerate immediately, covered.

13. 13

    Refrigerate cooled sauce from Step 7, covered.

14. 14

    To serve, reheat chicken in baking pan, uncovered, in 325F oven for about 10 min. Gently reheat sauce in saucepan.

15. 15

    NOTES: This was wonderful!! Definitely worth making.

16. 16

    Cal 168.7

17. 17

    Fat 3.8g

18. 18

    Carb 7.7g

19. 19

    Fib 1.3g

20. 20

    Pro 25.1g

21. 21

    Sod 426mg

22. 22

    CFF 20.6%