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Prep Time:15 minsAdditional Time:2 hrs 10 minsTotal Time:2 hrs 25 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:2 hrs 10 minsTotal Time:2 hrs 25 minsServings:4Yield:4 servings
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:2 hrs 10 mins
Additional Time:
2 hrs 10 mins
Total Time:2 hrs 25 mins
Total Time:
2 hrs 25 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4(4 ounce)skinless, boneless chicken breast halves1tablespoonpaprika1tablespoonolive oil½teaspoonsnipped fresh rosemary2clovesgarlic, minced¼teaspoonground black pepperNonstick cooking spray¼cupdry red wine or water3tablespoonsbalsamic vinegar4sprigsFresh rosemary sprigs
Cook Mode(Keep screen awake)
Ingredients
4(4 ounce)skinless, boneless chicken breast halves
1tablespoonpaprika
1tablespoonolive oil
½teaspoonsnipped fresh rosemary
2clovesgarlic, minced
¼teaspoonground black pepper
Nonstick cooking spray
¼cupdry red wine or water
3tablespoonsbalsamic vinegar
4sprigsFresh rosemary sprigs
DirectionsIf desired, place each chicken breast half between two pieces of plastic wrap and pound with the flat side of a meat mallet to a rectangle 1/4 to 1/2 inch thick.In a small bowl, combine paprika, oil, rosemary, garlic, and pepper; mix well until it becomes a paste. Rub both sides of each chicken beast half with paste mixture. Line 13x9x2-inch baking pan with foil or coat with nonstick cooking spray. Place coated chicken in prepared pan; cover and refrigerate for 2 to 6 hours.Preheat oven to 450 degrees F. Drizzle chicken with wine. Bake for 10 to 12 minutes or until an instant-read meat thermometer inserted in the thickest portion of the chicken registers 170 degrees F and the juices run clear, turning once halfway through baking. (If chicken has been pounded, bake about 6 minutes or until chicken is no longer pink and juices run clear, turning once halfway through baking.)Remove from oven. Immediately drizzle vinegar onto chicken in the baking pan. Transfer chicken to serving plates. Stir the liquid in the baking pan and drizzle over chicken. If desired, garnish with fresh rosemary.Originally appeared: Diabetic Living Magazine
Directions
If desired, place each chicken breast half between two pieces of plastic wrap and pound with the flat side of a meat mallet to a rectangle 1/4 to 1/2 inch thick.In a small bowl, combine paprika, oil, rosemary, garlic, and pepper; mix well until it becomes a paste. Rub both sides of each chicken beast half with paste mixture. Line 13x9x2-inch baking pan with foil or coat with nonstick cooking spray. Place coated chicken in prepared pan; cover and refrigerate for 2 to 6 hours.Preheat oven to 450 degrees F. Drizzle chicken with wine. Bake for 10 to 12 minutes or until an instant-read meat thermometer inserted in the thickest portion of the chicken registers 170 degrees F and the juices run clear, turning once halfway through baking. (If chicken has been pounded, bake about 6 minutes or until chicken is no longer pink and juices run clear, turning once halfway through baking.)Remove from oven. Immediately drizzle vinegar onto chicken in the baking pan. Transfer chicken to serving plates. Stir the liquid in the baking pan and drizzle over chicken. If desired, garnish with fresh rosemary.
If desired, place each chicken breast half between two pieces of plastic wrap and pound with the flat side of a meat mallet to a rectangle 1/4 to 1/2 inch thick.
In a small bowl, combine paprika, oil, rosemary, garlic, and pepper; mix well until it becomes a paste. Rub both sides of each chicken beast half with paste mixture. Line 13x9x2-inch baking pan with foil or coat with nonstick cooking spray. Place coated chicken in prepared pan; cover and refrigerate for 2 to 6 hours.
Preheat oven to 450 degrees F. Drizzle chicken with wine. Bake for 10 to 12 minutes or until an instant-read meat thermometer inserted in the thickest portion of the chicken registers 170 degrees F and the juices run clear, turning once halfway through baking. (If chicken has been pounded, bake about 6 minutes or until chicken is no longer pink and juices run clear, turning once halfway through baking.)
Remove from oven. Immediately drizzle vinegar onto chicken in the baking pan. Transfer chicken to serving plates. Stir the liquid in the baking pan and drizzle over chicken. If desired, garnish with fresh rosemary.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)181Calories5gFat3gCarbs27gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
