Roasted Chicken Breasts with Rosemary Apples

National Chicken Council
  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 35 mins


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


  1. 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.
  2. 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.
  3. 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%