Lemon-Rosemary Chicken Breasts

1 1/2 Tbs olive oil
1/2 tsp salt, divided
1/2 tsp. black pepper, divided
4 (8 oz) bone-in chicken breast halves, skinned
1 1/2 C. fat-free, less-sodium chicken broth
1/3 C. fresh lemon juice
1 rosemary sprig

1. Preheat oven to 375.

2. Heat a large skillet over medium-high heat; add oil. Sprinkle 1/4 tsp. salt and 1/4 tsp. pepper over chicken. Add chicken; cook 3 minutes on each side. Arrange chicken in a 13x9-inch baking dish. Bake at 375 for 25 minutes or until a thermometer registers 165. Remove from oven; cover and let stand 15 minutes.

3. Heat skillet over medium-high heat. Add broth, juice, and rosemary sprig. Bring to a boil, scraping pan to loosen browned bits; reduce heat, and simmer 20 minutes or until broth mixture measures 1/3 C. Discard rosemary sprig; stir in remaining 1/4 tsp. salt and 1/4 tsp. pepper. Serve sauce with chicken. Yield: 4 servings.

From Cooking Light May 2010