Saturday, January 2, 2010
Rosemary and White Wine Chicken
Skinless Boneless chicken breasts (4 Large)
1 /3 cup white wine
1 T olive oil
a few sprigs of fresh Rosemary
1 lg clove of garlic chopped
1 lemon sliced thin
Split the chicken breasts with a sharp knife and place in a 13x9 inch baking dish. Drizzel the olive oil over the chicken, then do the same with the wine.
Chop the rosemary and sprinkle it over the chicken, then do the same with the choped garlic.
Place the lemon slices over the chicken. Pepper to taste.
Bake uncovered for 20 minutes at 400. (make sure chicken is done).