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Chicken Breasts w/Roasted Garlic-Tomato - for 2 - w

Source of Recipe

RD Cooking Smart for a Healthy Heart
Chicken Breasts w/Roasted Garlic-Tomato Sauce - 2 -- w
Serves: 2

2 heads garlic, papery skin removed
2 bone-in chicken breast halves (8 oz. each), skin removed
1/2 tsp. pepper
2 carrots, thinly sliced
1 large shallot, finely chopped
4 canned tomatoes, seeded and chopped
1/2 c. reduced-sodium chicken broth
1/2 c. dry white wine – or – additional chicken broth
1 tsp. chopped fresh rosemary – or – 1/4 tsp. dried rosemary
1 T. chopped flat-leaf parsley
2 c. cooked fettucine

Preheat oven to 350º. Cut top off each head of garlic and wrap heads in foil. Bake until soft, about 1 hour

Meanwhile, coat medium ovenproof skillet with lid with nonstick cooking spray and set over medium-high heat. Sprinkle chicken with pepper and cook until golden brown, 4-5 minutes on each side. Transfer to plate.

Add carrots and shallot to skillet and sauté until shallot is soft, about 2 minutes. Return chicken, skinned side down, to skillet. Add tomatoes, broth, wine and rosemary. Bring to a simmer. Cover and transfer to oven. Bake chicken until juices run clear, 30-45 minutes.

Remove garlic cloves from their skins with tip of paring knife and mash until smooth. Stir garlic into sauce and sprinkle with parsley. Serve over fettucine.

1/2 of recipe equals: 562 calories…3 gm fat (1 gm saturated)…82 mg cholesterol…571 mg sodium…72 gm carbohydrate…6 gm fiber…48 gm protein +++WWP:10