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Chicken Breasts w/Roasted Garlic-Tomato Sauce -- w

Source of Recipe

RD Cooking Smart for a Healthy Heart
Chicken Breasts w/Roasted Garlic-Tomato Sauce - 2 -- w
Serves: 2

2 heads garlic, papery skin removed
2 bone-in chicken breast halves (8 oz. each), skin removed
1/2 tsp. pepper
2 carrots, thinly sliced
1 large shallot, finely chopped
4 canned whole tomatoes, seeded and chopped
1/2 c. reduced-sodium chicken broth
1/2 c, dry white wine � or � additional chicken broth
1 tsp. chopped fresh rosemary � or � 1/4 tsp. dried rosemary
1 T. chopped flat-leaf parsley
2 c. cooked fettucine

Preheat oven to 350�. Cut top off each head of garlic and wrap heads in foil. Bake until soft, about 1 hour. Meanwhile, coat medium ovenproof skillet with lid with nonstick cooking spray and set over medium-high heat. Sprinkle chicken with pepper and cook until golden brown, 4 to 5 minutes on each side. Transfer to plate.

Add carrots and shallots to skillet and saut� until shallot id soft, about 2 minutes. Return chicken, skinned-side down, to skillet. Add tomatoes, broth, wine and rosemary. Bring to a simmer. Cover and transfer to oven. Bake chicken until juices run clear, 30 to 45 minutes.

Remove garlic cloves from their skins with tip of paring knife and mash until smooth. Stir garlic into sauce and sprinkle with parsley. Serve over fettucine.

One serving equals: 562 calories�3 gm fat ( 1 gm saturated)�82 mg cholesterol�571 mg sodium�72 gm carbohydrate�6 gm fiber�48 gm protein +++WWP:5