Tomato-Rosemary Chicken

Makes
12
Prep
15
m
Bake
20
m
Cook
30
m
Ingredients
Directions
- 1 of 8 Season both sides of chicken breasts with salt and pepper. Place flour on sheet of waxed paper. Dip chicken in flour to coat both sides; shake off any excess flour and place chicken on another piece of waxed paper.
- 2 of 8 Heat oven to 375 degrees F.
- 3 of 8 Heat 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat.
- 4 of 8 Add 6 chicken breasts to skillet; saute until lightly browned, about 3 minutes per side. Place chicken in 15-1/2 x 10-1/2 x 1-inch baking pan in single layer. Repeat with remaining oil, butter and chicken.
- 5 of 8 Bake chicken in 375 degree F oven for 20 minutes or until no longer pink in center.
- 6 of 8 Meanwhile, add garlic and prosciutto to skillet; cook over medium heat, stirring constantly, for 3 minutes. Add wine and rosemary; cook, stirring up any browned bits from bottom of skillet, for 2 minutes.
- 7 of 8 Add tomatoes and broth. Bring to boiling. Reduce heat; simmer 10 minutes.
- 8 of 8 Place chicken on serving platter; pour sauce over top. Serve immediately. Makes 12 servings.
Nutrition Information for Tomato-Rosemary Chicken
Servings Per Recipe: 12
Per Serving: 377 mg sodium, 2 g sat. fat, 89 mg chol., 11 g Fat, total, 5 g carb., 34 g pro., 257 kcal cal.
Servings Per Recipe: 12
Per Serving: 377 mg sodium, 2 g sat. fat, 89 mg chol., 11 g Fat, total, 5 g carb., 34 g pro., 257 kcal cal.