Roasted Chicken Breasts with Rosemary Apples
National Chicken Council
- Yield: 4 servings
- Prep: 10 mins
- Cook: 35 mins
Ingredients
- 4 chicken breast halves, boneless and skinless
- 1clove garlic, halved
- 1tablespoon extra-virgin olive oil
- 1/2teaspoon salt
- 1/4teaspoon black pepper
- 2tablespoons olive oil
- 4 large Granny Smith apples, coarsely chopped (about 5 cups)
- 1/4cup white wine
- 2sprigs rosemary
Instructions
- Preheat oven to 400F. Rub each chicken breast with piece of garlic. Drizzle chicken with olive oil; season with salt and pepper. Transfer to baking sheet, place in oven and roast until juices run clear, about 20 – 25 minutes.
- While chicken is cooking, prepare apples by warming olive oil in medium saucepan over medium-high heat. Add apples, wine and rosemary and cook, stirring, until apples are golden brown and soft, about 15 minutes. (If pan becomes dry before apples are soft, add a tablespoon of water and keep cooking.) Remove rosemary sprigs.
- Arrange chicken on large platter or on individual plates and spoon apples on top. Serve hot.
Adapted from The Skinny: How to Fit Into Your Little Black Dress Forever by Melissa Clark and Robin Aronson, Meredith 2006.
Nutritional Info *per serving
- Glycemic Load 7.89
- Calories 340
- Fat 14g
- Saturated Fat 2.5g
- Polyunsaturated Fat 2g
- Monounsaturated Fat 8g
- Cholesterol 75mg
- Sodium 360mg
- Potassium 440mg
- Carbohydrate 26g
- Fiber 5g
- Sugars 19g
- Protein 27g
- Trans Fat 0g
- Vitamin A 2%
- Vitamin C 15%
- Calcium 4%
- Iron 8%
