I went back and forth on this blog entry - I wasn't sure if I wanted to post it. Are you intrigued yet? I bet you are wondering "Wow, I wonder what it could be." Really, it's not that exciting. I like to try new recipes and also try to make stuff semi-healthy so I blew the dust off my 2004 Weight Watchers Annual Recipes for Success cookbook and gave this recipe a whirl. I think it was pretty good, as far as healthy recipes go.
Pan Seared Chicken with Garlic Sauce
1 teaspoon paprika
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
4 (4 oz) skinless, boneless chicken breast halves
1 teaspoon olive oil
12 garlic cloves, halved
1 cup fat-free, less sodium chicken broth, divided
1. Preheat oven to 450 degrees
2. Combine first 5 ingredients in a small bowl. Sprinkle both sides of chicken with herb mixture.
3. Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken, and cook 2 minutes on each side. Add garlic and 3/4 cup broth. Place pan in oven. Bake at 450 for 10 minutes or until chicken is done and garlic cloves are soft.
4. Remove pan from oven. Transfer chicken to a plate; keep warm. Add remaining 1/4 cup broth to pan. Mash garlic with a fork. Cook garlic mixture over medium heat 2 minutes or until thoroughly heated; stir. Serve garlic sauce over chicken.
Yield: 4 servings
I realized later that I didn't have an oven proof skillet. I prepared everything on the stove in my non-ovenproof skillet then poured it into a pan to put in the oven (be careful - its hot). Then I put the broth mixture back to the original skillet.