Lemon-Rosemary Chicken Breasts

Prep Time: 10 minutes
Total Time: 45 minutes
Makes 4 servings

2 large lemons

2 tablespoons light brown sugar

1¹/₂ teaspoons coarsely chopped fresh rosemary

¹/₄ teaspoon salt

¹/₄ teaspoon ground black pepper

4 bone-in, skinless chicken breast halves

1 teaspoon cornstarch

1 tablespoon cold water

Sprigs rosemary, for garnish (optional)

1. Preheat the oven to 400°F. Coat a 13" x 9" baking pan with cooking spray.

2. Grate 2 teaspoons of peel from 1 lemon, then squeeze 3 tablespoons of juice from the lemon into a shallow bowl. Cut the remaining lemon into thin slices, discarding the ends.

3. Add the lemon peel, sugar, rosemary, salt, and pepper to the bowl of lemon juice and whisk to blend. One at a time, dip the chicken breasts into the lemon mixture, turning to coat both sides.

4. Arrange the chicken, skin side up, in the baking pan and place some of the lemon slices on top of each piece. (Spoon any lemon mixture from the bowl over the chicken.) Bake, basting twice with the pan juices, for 25 to 30 minutes, or until a thermometer inserted in the thickest portion registers 170°F and the juices run clear.

5. Transfer the chicken to 4 serving plates. Pour the pan juices into a small saucepan. Dissolve the cornstarch in the water and stir it into the saucepan. Bring to a boil over medium heat, stirring constantly, until thickened.

6. Serve the chicken with the pan juices spooned on top. Garnish with rosemary sprigs, if desired.

Per serving: 237 calories, 42 g protein, 10 g carbohydrates, 2 g fat, 1 g saturated fat, 1 g fiber, 266 mg sodium