• Cooking Time:
  • Servings:
  • Preparation Time:


  • 3 skinless boneless chicken breast halves
  • black pepper -- to taste
  • 1 tablespoon fresh rosemary -- or 1 teaspoon dried rosemary
  • 1 garlic clove -- minced
  • 1 tablespoon olive oil
  • 8 sprigs fresh rosemary
  • 1/4 cup chicken broth
  • 1/4 cup balsamic vinegar
  • 1/2 teaspoon brown sugar (splenda)


  • Preheat oven to 350 degrees. Rinse chicken with cold running water. Dry it. Mince
  • together the rosemary leaves and garlic with the olive oil, rub the flesh with the oil and
  • herb mixture. Sprinkle with black pepper.
  • Place chicken into an oven safe pan, mix chicken broth with any remaining herb mixture,
  • adding to pan, roast for 20 to 25 minutes. Baste frequently with pan juices.
  • When browned and juices run clear, transfer the chicken to a serving platter. Combine
  • the vinegar with the brown sugar and any remaining pan juices, heat until sugar is
  • melted and hot . Top chicken with the balsamic vinegar mixture as you serve.


Per serving: 93 Calories (kcal); 3g Total Fat; (31% calories from fat); 14g

Protein; 2g Carbohydrate; 34mg Cholesterol; 71mg Sodium

This recipe has 1/2 teaspoon Brown Sugar and 1 tablespoon of Olive Oil. You could

substitute, but this recipe is low enough in carbs and fat even with these items left in.

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