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Ingredients
- 2 x chicken breast halves with skin and bones
- 2 tsp chopped fresh rosemary
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 10 lrg garlic cloves peeled
- 1 Tbsp. extra virgin olive oil
- 1/2 c. canned low-salt chicken broth
- 1/3 c. dry white wine
Directions
- Preheat oven to 475 degrees. Run fingers under skin of chicken breasts to loosen; rub 1/2 tsp. rosemary under skin of each. Sprinkle chicken with salt and pepper; place in medium ovenproof skillet. Toss garlic, oil and remaining 1 tsp. rosemary in small bowl to coat. Arrange garlic around chicken. Drizzle any remaining oil mix over chicken.
- Roast chicken 15 min. Add in broth to skillet. Continue to roast till chicken is cooked through, about 5 min. Transfer chicken and garlic to plates. Add in wine to skillet; boil 1 minute to reduce pan juices slightly. Spoon pan juices over chicken and garlic.
- This recipe yields 2 servings (can be doubled).
- Comments: Complete the main course with buttered sweet potato chunks (they can roast alongside the chicken) and sauteed Swiss chard. Serve purchased eclairs for dessert.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 2 servings | |
| Calories 345 | |
| Calories from Fat 181 | 52% |
| Total Fat 20.17g | 25% |
| Saturated Fat 4.83g | 19% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 108mg | 5% |
| Potassium 408mg | 12% |
| Total Carbs 2.56g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.39g | 0% |
| Protein 30.31g | 48% |
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