Tomato-Rosemary Chicken

Tomato-Rosemary Chicken
Servings: 12 Prep 15 mins Bake 375°F 20 mins Cook 30 mins


  • 12 boneless, skinned chicken breast halves (about 4 pounds total)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 5 cloves garlic, chopped
  • 1/4 pound piece prosciutto, chopped
  • 1/3 cup dry white wine
  • 1 tablespoon chopped fresh rosemary OR: 1 teaspoon dried rosemary, crushed
  • 12 plum tomatoes, diced
  • 1/2 cup chicken broth

Make It

1. Season 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.

2. Heat oven to 375 degrees F.

3. Heat 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat.

4. 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.

5. Bake chicken in 375 degree F oven for 20 minutes or until no longer pink in center.

6. 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.

7. Add tomatoes and broth. Bring to boiling. Reduce heat; simmer 10 minutes.

8. Place chicken on serving platter; pour sauce over top. Serve immediately. Makes 12 servings.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 257, Fat, total (g): 11, chol. (mg): 89, sat. fat (g): 2, carb. (g): 5, pro. (g): 34, sodium (mg): 377, Percent Daily Values are based on a 2,000 calorie diet.