Title: Chicken breasts with rosemary and lemon
 Categories: Low fat, Poultry
      Yield: 4 Servings
 
      4    Boneless skinless chicken
           Breast halves -- about 1=
      4    Rosemary sprigs
      4    Garlic cloves -- unpeeled
 
  pepper 1/2 cup dry white wine -- or broth 2 Tbsps lemon juice 2 Tbsps
  chopped fresh parsley
  
  Coat a non-stick skillet with cooking spray.  Heat over medium heat
  until hot. Trim all visible fat from chicken. Place in a single layer
  in the skillet.  Sprinkle with pepper; add garlic cloves and
  rosemary.  Cook about 4 minutes until one side is brown.  Turn and
  cook 4-5 minutes longer to brown the other side. Pour in wine and
  bring to a boil. Add lemon juice and parsley. Cover closely and
  simmer 3 minutes longer or until chicken is fork tender and no longer
  pink. Remove and discard garlic cloves. Serve chiken at once.
  
  per serving:  168 Kcal   2.0g fat (0.4g sat fat)  11% CFF   68mg Na
    =20