Chicken with Roasted Red Pepper-Rosemary Sauce

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Serves 4

Prep time under 20 minutes

1 (7 oz. jar roasted red peppers, drained (not oil packed) (I also rinsed them)

1 tablespoon balsamic vinegar

1 garlic clove, chopped

3/4 teaspoon salt

4 tablespoons chopped fresh rosemary

4 (5 ounce) skinless boneless chicken breasts

1/2 teaspoon black pepper

2 teaspoons black pepper

1. To make sauce, combine roasted peppers, vinegar, garlic and 1/4 tsp of salt in blender or food processor and puree. Scrape mixture into small saucepan and set over medium heat. Cook, stirring frequently, until sauce just begins to simmer. Remove from heat and stir in 2 tablespoons of rosemary. Keep warm.

2. Meanwhile, sprinkle chicken with remaining 2 tablespoons rosemary, remaining 1/2 tsp salt and black pepper. Heat oil in large skillet over medium high heat. Add chicken and cook until browned and cooked through 4-5 minutes on each side.

Serve with sauce

Per serving: 4 ounces chicken breast and 2 TBS sauce

198 Cal.

6 g. total fat

1 g Sat Fat

0 g trans fat

78 mg cholesterol

634 mg. sodium

3 g. carb

2 g sugar

0 g fiber

29 g protein

26 mg calcium

5 WW+ points.

Serve with fresh green beans and enjoy!!

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This is from the Weight Watcher Cookbook Power Foods. The original recipe called for fresh basil. I only had fresh rosemary so I used that and it was wonderful. I also only had chicken tenderloins. Because they are only 2 points for 4 ounces of the tenderloins, when you use those the points plus value would be a little less. It was really good and nice not to be eating plain old chicken! The green beans were fresh picked from my garden this morning, so that was exciting!!