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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 257.8
  • Total Fat: 8.7 g
  • Cholesterol: 97.8 mg
  • Sodium: 479.0 mg
  • Total Carbs: 6.3 g
  • Dietary Fiber: 0.2 g
  • Protein: 36.2 g

View full nutritional breakdown of Bacon & Rosemary Chicken Recipe calories by ingredient
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Bacon & Rosemary Chicken Recipe

Submitted by: MOONTOES1

Introduction

Simple ingredients add up to simply fantastic flavor in this fast recipe that our taste panel just raved about. It’s likely to become a new family favorite at your house.—Yvonne Starlin, Hermitage, Tennessee
www.tasteofhome.com
Simple ingredients add up to simply fantastic flavor in this fast recipe that our taste panel just raved about. It’s likely to become a new family favorite at your house.—Yvonne Starlin, Hermitage, Tennessee
www.tasteofhome.com

Number of Servings: 4

Ingredients

    * 4 boneless skinless chicken breast halves (5 ounces each)
    * 1/2 teaspoon salt
    * 1/4 teaspoon pepper
    * 1/4 cup all-purpose flour
    * 5 bacon strips, chopped
    * 1 tablespoon butter
    * 4 garlic cloves, thinly sliced
    * 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
    * 1/8 teaspoon crushed red pepper flakes
    * 1 cup Progresso ® Reduced-Sodium Chicken Broth
    * 2 tablespoons lemon juice

Directions

* Flatten chicken breasts to an even thickness; sprinkle with salt and pepper. Place flour in a large resealable plastic bag. Add chicken breasts, one at a time, and shake to coat.
* In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Cook chicken in butter and reserved drippings for 4-6 minutes on each side or until a meat thermometer reads 170°. Remove and keep warm.
* Add the garlic, rosemary and pepper flakes to the skillet; cook for 1 minute. Add broth and lemon juice; bring to a boil. Cook until liquid is reduced by half. Return chicken and bacon to skillet; heat through. Yield: 4 servings.


Number of Servings: 4

Recipe submitted by SparkPeople user MOONTOES1.






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