Rosemary Chicken Breasts

• 4 boneless, skinless chicken breasts (about 1 pound total)
• 1/4 cup butter
• 3/4 cup flour or 3/4 cup Panko-style bread crumbs
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 Tablespoon Tony Chachere’s cajun seasoning (can substitute Old Bay seasoning or Seasoned Salt)
• 4-8 fresh rosemary sprigs

Heat oven to 400°F.  Melt butter in the bottom of a 9×12 casserole dish or lasagna pan.  Don’t burn the butter!  Sift the flour and dry spices or combine the breadcrumbs and dry spices in a large flat pan or on a piece of waxed paper.  Dip each chicken breast in the melted butter, coating each side.  Dredge (rub into) the flour or breadcrumb mixture on each side, then place in the pan.  Add rosemary sprigs to the top of each piece of chicken.  Cover and bake 45 minutes.  Use foil if your dish doesn’t have a cover.

Remove from oven and place on hot pad.  Remove foil. Set up oven for broiling, but keep the racks in the middle of the oven.  Broil for 10-15 minutes but stop if the tops of the chicken breasts begin to burn.

Recipe adapted from Diane Foshee.

Weight Watchers, count 6 points per chicken breast.