Rosemary Chicken
List of Ingredients
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Rosemary Chicken
2 chicken breasts boned and skinned, lightly pounded
1 medium rosemary sprig, and
remove 1/2 from sprig and chop
1 medium roma tomato, roasted and diced
1 medium bell pepper, roasted and diced
1 garlic clove, pressed
1 small lemon sliced, paper thin
2 T. olive oil
1/2 c. water, mixed with stock
1/2 c. chicken stock
1/4 c. white wine
1 c. couscous; precook and keep warm
Place chicken between two pieces of plastic wrap, skin side up.
Lightly pound with mallet to even out meat.
Roast tomatoes and peppers.
Cool slightly, peel and dice.
Slice lemon paper thin.
Cook couscous, set aside and keep warm.
Entree:
Heat saute pan and drizzle olive oil into pan.
Lightly dust chicken breast in seasoned flour and carefully place in saute pan.
Brown the chicken on both sides, brown only- do not cook.
Add wine and stock sprinkle with rosemary and half of the lemon slices.
Cover tightly, turn heat to medium and let cook five to seven minutes.
Uncover and add tomato and pepper, swirl in juices.
Place chicken on plate with couscous, reduce pan drippings by one half and pour
over chicken.
Garnish with fresh lemon slices and rosemary sprig.
Serves 2.
NOTE: nutritional values: 791 calories, 21 grams fat, 65 grams protein, 79 grams carbohydrate,
144 mg. cholesterol, 682 mg. sodium, Exchanges: 4-1/2 grain (stach) 7-1/2 lean meat, 1 vegetable,
0 fruit, 2-1/2 fat.
Prep time: 20 minutes. Source: Claudia M. Wheland, CEC.Recipe
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