• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Tomato Rosemary Chicken <r T>

  • Recipe Submitted by on

Category: Low Fat

 Ingredients List

  • 12 Skinless Boneless Chicken
  • -Breast Halves; Abt 4 Lbs
  • -Total
  • 1/2 ts Salt
  • 1/4 ts Pepper
  • 1/4 c All-Purpose Flour
  • 1 tb Canola Oil; *Note
  • 5 Cloves Garlic; Chopped
  • 1/4 lb Prosciutto; Chopped
  • 1/3 c Dry White Wine
  • 1 ts Dried Rosemary; Crushed, Or
  • -1 T Chopped Fresh Rosemary
  • 12 Italian Tomatoes; Diced
  • 1/2 c Nonfat Veg Chicken Broth;
  • -Low Sod, Or Low Fat


*NOTE: Original recipe used 2 t vegetable oil AND 2 T butter

1. Season both sides of chicken breasts with salt and pepper. Place flour
on sheet of waxed paper (I put the flour into a bowl). Dip chicken in flour
to coat both sides; shake off any excess flour and place chicken on another
piece of waxed paper (I just set them onto a platter).

2. Heat oven to 375F

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

4. Add 6 chicken breast to skillet; saute until lightly browned, about 3
min per side. Place chicken in 15 1/2 x 10 1/2 x 1" baking pan in single
layer. Repeat with remaining chicken.

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

6. 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.

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

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

Make-Ahead Tip: In Step 5, bake chicken until just cooked through, about 15
min. Refrigerate immediately, covered. Refrigerate cooled sauce from Step
7, covered. To serve, reheat chicken in baking pan, uncovered, in 325F oven
for about 10 min. Gently reheat sauce in saucepan.

This was wonderful!! Definitely worth making.

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