Tomato and Lemon over Garlic Chicken Breasts
ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo by Dane Feldman.

For those thinking thin yet struggling to shed the holiday weight, this recipe is both satisfying and wildly low in fat. The chicken breast provides plenty of lean protein and there’s enough flavor here to avoid the salt shaker.

Serves 2.

What you’ll need:
2 boneless chicken breasts
1 lemon, sliced
2 tsp chopped garlic
2 sprigs fresh rosemary
2 campari tomatoes, diced
4 tbsp olive oil
1/2 cup white wine

Directions:
Preheat oven to 350.

Brine the chicken and let stand for 2 hours.

Then, trim and pound the chicken.

Saute the garlic in 2 tbsp of the olive oil. Add the chicken and half of the lemon slices. Top with the rosemary and brown the chicken for about 10 minutes per side. Keep the pan.

Remove the chicken from the pan and place it in a glass dish. Place it in the oven.

Pour the rest of the olive oil into the pan and add the tomatoes and wine. Squeeze in the juice from the remaining half of the lemon. Stir and cook until the ingredients form into a sauce.

Put chicken breasts on a plate, pour the sauce over, and serve.

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