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Ingredients

• 4 (8-ounce) skinless chicken breast halves (bone-in)
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons olive oil
• Cooking spray
• 2 cups diced onion (1 large)
• 3/4 cup diced carrot (1 medium)
• 1/2 cup diced celery (1 stalk)
• 2 tablespoons minced garlic (about 7 cloves), divided
• 3/4 cup dry white wine or fat-free, less-sodium chicken broth
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1 (14-ounce) can diced tomatoes, drained
• 1 bay leaf
• 1/4 cup chopped fresh flat-leaf parsley
• 1 tablespoon grated lemon rind

Description

MyRecipes Recommends That You Make This Apricot-Thyme Crusted Chicken Breast Recipe From Oxmoor House

MyRecipes