2teaspoonsof fresh rosemary (minced) or rosemary seasoning
2cloves of garlic, freshly minced
¼cupof chicken broth
¼cupof dry white wine
salt and pepper to taste
fresh lemon slices and rosemary sprigs for beautiful serving (optional)
Rinse the chicken breasts and pat them dry.
Mix the rosemary, garlic, salt, and pepper together. After you season chicken breasts with the mixture, place them in a Ziploc bag. Marinate the bag overnight, or for 4-5 hours.
Spray a large pan over medium high heat with cooking spray. Cook the chicken breasts for 3-5 minutes on each side; remove the pan from the heat if a brown color appears on chicken breast meat. Transfer the chicken to a baking dish coated with cooking spray.
In a small bowl, mix together melted butter, chicken broth and wine. Pour the mixture over the chicken. Bake for 25-30 minutes on 350 degrees F. Baking time may vary depending on the thickness of your chicken breasts. Now it's time to take the chicken out of the oven if meat thermometer shows 165 degrees F.
Garnish with lemon slices and rosemary sprigs for a delightful presentation and enjoy every single bite of your perfect meal!
Serving: 1 piece.Carbohydrates: 4.5 g. ~ Protein: 23.1 g. ~ Cholesterol: 65 mg. ~ Sodium: 321.5 mg. ~ Fiber: 0.2 g. ~ Sugar: 2.8 g. ~ Fat: 3.2 g.
TOP TIPS FOR THE BEST GARLIC ROSEMARY CHICKEN:
After you season chicken breasts with the herbs and spices mixture, place them in a Ziploc bag. Marinate the bag overnight, or for 4-5 hours. The perfectly tender chicken breast meat will be guaranteed!
Set the oven rack in the middle of the oven and line a baking sheet with parchment paper or foil for easy clean-up!
Different sized chicken breasts cook in different amounts of time. Choose chicken breasts of the same size.
According to the U.S. government food safety guidelines, chicken meat should be cooked to an internal temperature of 165 degrees F. Insert a reliable meat thermometer into the center of the breast to determine the temperature.
Alternatively, you can check to see if your chicken breast is done by making a medium cut into a breast; there should be no pink inside and the juices should run clear.