Try this Tomato-Rosemary Chicken recipe, or contribute your own.
Suggest a better descriptionSeason both sides of chicken breasts with salt and pepper. Place flour on sheet of waxed paper. Dip chicken in flour to coat both sides; shake off any excess flour and place chicken on another piece of waxed paper. Heat oven to 375?. Heat 1 tbsp oil and 1 tbsp butter in a large nonstick skillet over medium-high heat. Add 6 chicken breasts to skillet; saute until lightly browned, about 3 minutes per side. Place chicken in 15 1/2 x 10 1/2 x 1-inch baking pan in single layer. Repeat with remaining oil, butter and chicken. Bake chicken in 375? oven for 20 minutes or until no longer pink in center. Meanwhile, add garlic and prosciutto to skillet; cook over medium heat, stirring constantly, for 3 minutes. Add wine and rosemary; cook, stirring up any browned bits from bottom of skillet, for 2 minutes. Add tomatoes and broth. Bring to boiling. Reduce heat; simmer 10 minutes. Place chicken on serving platter; pour sauce over top. Serve immediately. Recipe by: Family Circle - 12/16/97 Posted to MC-Recipe Digest by The Taillons
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Serving Size: 1 Serving (687g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 827 | ||
Calories from Fat: 214 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.8g | 32 % | |
Saturated Fat 6.5g | 33 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 465.7mg | 143 % | |
Sodium 592.5mg | 20 % | |
Potassium 1524.4mg | 40 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 2.5g | ||
Protein 141.2g | 202 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 827
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