Apricot-Thyme Crusted Chicken Breast |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
4 (8-ounce) skinless chicken breast halves (bone-in) |
1/4 teaspoon salt |
1/2 teaspoon black pepper |
2 teaspoons olive oil |
cooking spray |
2 cups diced onion (1 large) |
3/4 cup diced carrot (1 medium) |
1/2 cup diced celery (1 stalk) |
2 tablespoons minced garlic (about 7 cloves), divided |
3/4 cup dry white wine or fat-free, less-sodium chicken broth |
1 (14-ounce) can fat-free, less-sodium chicken broth |
1 (14-ounce) can diced tomatoes, drained |
1 bay leaf |
1/4 cup chopped fresh flat-leaf parsley |
1 tablespoon grated lemon rind |
Directions:
1. Preheat oven to 350°.
2. Sprinkle chicken evenly with salt and pepper.
3. Heat oil in an ovenproof Dutch oven coated with cooking spray over medium-high heat. Add chicken; cook 6 minutes on each side or until browned. Remove chicken from pan; set aside. Add onion, carrot, and celery to pan; sauté 5 minutes or until tender. Add 4 teaspoons garlic; sauté 1 minute. Add wine, scraping pan to loosen browned bits. Add broth, tomatoes, and bay leaf. Return chicken to pan; bring to a boil. Cover pan, and immediately place in oven. Bake at 350° for 1 hour and 30 minutes or until chicken is very tender. Discard bay leaf.
4. Meanwhile, combine remaining 2 teaspoons garlic, parsley, and lemon rind in a small bowl; stir well. Cover; chill until ready to serve.
5. Place 1 chicken breast half in each of 4 shallow bowls; spoon 1 cup vegetable broth mixture over each breast half, and sprinkle each with about 1 tablespoon parsley mixture.
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