Lemon-Rosemary Chicken Breasts

Name: Lemon-Rosemary Chicken Breasts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons black pepper, divided; 907 grams bone-in chicken breast halves, skinned; 355 milliliters fat-free, less-sodium chicken broth; 79 milliliters fresh lemon juice; 2 Tbsps olive oil; 1 rosemary sprig; 1 teaspoons salt, divided

Lemon-Rosemary Chicken Breasts requires roughly 45 minutes from start to finish. For $2.48 per serving, you get a main course that serves 4. Watching your figure? This gluten free, dairy free, and primal recipe has 314 calories, 49g of protein, and 11g of fat per serving. A mixture of pepper, salt, less-sodium chicken broth, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

Preheat oven to 37

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Oven

Heat a large skillet over medium-high heat; add oil.

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Cooking Oil

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Frying Pan

Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over chicken.

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Whole Chicken

Pepper

Salt

Add chicken; cook 3 minutes on each side. Arrange chicken in a 13 x 9inch baking dish.

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Whole Chicken

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Baking Pan

Bake at 375 for 25 minutes or until a thermometer registers 16

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Kitchen Thermometer

Oven

Remove from oven; cover and let stand 15 minutes.

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Oven

Heat skillet over medium-high heat.

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Frying Pan

Add broth, juice, and rosemary sprig. Bring to a boil, scraping pan to loosen browned bits; reduce heat, and simmer 20 minutes or until broth mixture measures 1/3 cup. Discard rosemary sprig; stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

Ingredients you will need

Rosemary