Rosemary Garlic Chicken Breast
POINTS® value | 3
Servings | 6

I use the flash frozen chicken breast fillets from WalMart. I actually don't even defrost them. I cook them for 1 hour and they come out perfect every time. I will cook an entire bag of chicken breast fillets at once. I freeze some for later use in casseroles or salads, and then chop some and keep in the fridge to throw on salads for a quick meal. This is very good and fills the house with a wonderful aroma. I hope you enjoy it! Colette


Ingredients
3 breast uncooked boneless, skinless chicken breast
6 clove garlic clove(s)
2 Tbsp fat-free balsamic vinaigrette dressing
2 tsp lemon pepper
2 tsp Italian seasoning
6 item rosemary sprig
6 sprays olive oil cooking spray

Instructions
Preheat oven to 375*F. On a very large sheet of foil, place chicken breasts. Spray with olive oil cooking spray. Sprinkle each breast with italian seasoning & lemon pepper. Drizzle with balsamic vinaigrette. Crush garlic cloves (may leave skins on if you wish to discard it later) and sprinkle the garlic cloves and rosemary sprigs on chicken breasts. Cover with another large sheet of foil and crimp edges together to seal tightly. Bake for approximately 30 minutes.

Remove top foil carefully as steam will escape. Check for doneness and return to oven if necessary.



-- Edited by Colette at 17:30, 2006-09-12