| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | October 199 | 1 | Servings | |
INGREDIENTS
| 2 | Chicken breast halves with | |
| skin and bones | ||
| 2 | t | Minced fresh rosemary |
| 10 | Garlic cloves, peeled | |
| 1 | T | Olive oil |
| 1/2 | c | Canned low-salt chicken |
| broth | ||
| 1/3 | c | Dry white wine |
INSTRUCTIONS
Preheat oven to 475F. Run fingers under skin of chicken breasts to loosen; rub 1/2 teaspoon rosemary under skin of each. Sprinkle chicken with salt and pepper; place in medium ovenproof skillet. Toss garlic, oil and remaining 1 teaspoon rosemary in small bowl to coat. Arrange garlic around chicken. Drizzle any remaining oil mixture over chicken. Roast chicken 15 minutes. Add broth to skillet. Continue to roast until chicken is cooked through, about 5 minutes. Transfer chicken and garlic to plates. Add wine to skillet; boil 1 minute to reduce pan juices slightly. Spoon pan juices over chicken and garlic. Makes 2 servings (can be doubled). Bon Appetit October 1999 Converted by MC_Buster. Per serving: 218 Calories (kcal); 14g Total Fat; (71% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 887
Calories From Fat: 277
Total Fat: 30.6g
Cholesterol: 292.4mg
Sodium: 2825.7mg
Potassium: 1667.3mg
Carbohydrates: 5.5g
Fiber: <1g
Sugar: 3.2g
Protein: 123.8g