Thursday, June 5, 2014

Lemon Rosemary Chicken Breasts

Nice and summery and low in points!

Serves 8 ( 3 oz. chicken with sauce = 3 points +)

  • 8 boneless, skinless chicken breast halves ( 4 oz. each)
  • 1 T. olive oil
  • salt and pepper to taste
  • 1-1/2 c. fat-free chicken broth
  • 1/3 c. fresh lemon juice
  • 1 rosemary sprig

Preheat oven to 375 degrees.
Heat a large nonstick skillet coated with cooking spray. Add olive oil. Sprinkle chicken with salt and pepper and add to the pan. Brown on both sides. 
Place chicken in a large baking dish and bake 20-25 minutes or until cooked through. Cover and let stand 5 minutes.
In the same skillet, add rosemary, broth and lemon juice. Cook until reduced to about 1/3 c. Drizzle over cooked chicken.

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