Rosemary Chicken with Fresh Tomato-and-Balsamic Sauce

by Anne Bennett on December 14, 2017

At their first meeting, Weight Watchers members receive detailed information about WW’s new Freestyle program. They also take home this “Eat What You Love” booklet, which contains recipes for breakfast, lunch, dinner, dessert and snacks.

The WW Freestyle program is innovative in that it contains an expanded list of foods that are Zero Points. They include:

Skinless chicken and turkey breast
Fish
Shellfish
Eggs
Beans
Tofu
Lentils
Fruit
Most Vegetables (including corn and peas)
Nonfat plain yogurt

Sorry, donuts did not make the list. Neither did Big Macs.

Here’s a recipe from the booklet’s cover that I made for dinner last night. It was delicious and so rich-tasting that it was difficult to believe each serving is only 1 Point!

Words to the wise: Zero-Point foods are highly nutritious and are less likely to be overeaten. To be successful, go ahead and enjoy them until you are satisfied, but not stuffed.

2 tsp. fresh rosemary, divided
4 (4-ounce) thin, skinless chicken cutlets*
Salt and pepper to taste
2 tsp. olive oil
2 thinly sliced shallots
2 minced garlic cloves
2 Tbsp. balsamic vinegar
2 cups halved grape tomatoes
1/4 cup chicken broth
2 tsp. drained capers
1 Tbsp. lemon zest

Chop rosemary and reserve 1 1/2 tsp. Sprinkle the chicken cutlets with remaining 1/2 tsp. rosemary, salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add chicken and cook just until browned and cooked through, 2 to 3 minutes per side. Transfer chicken to a platter and keep warm.

Add shallots and garlic cloves to same skillet and cook over medium heat until softened, about 2 minutes. Add 2 Tbsp. balsamic vinegar and cook, stirring with a wooden spoon and scraping up any browned bits from bottom of pan, until vinegar evaporates. Stir in grape tomatoes, chicken broth, capers, lemon zest and remaining 1 1/2 tsp. rosemary. Cook, stirring frequently, until tomatoes are softened, about 3 minutes. Return chicken and any accumulated juices to skillet; heat through and serve.

*Chicken cutlets are thinly sliced chicken breasts. Two regular skinless boneless breasts are cut into 4 cutlets. You can buy cutlets pre-cut at many supermarkets. To make your own, lay each breast flat on a cutting board and place your palm firmly on top. Insert a knife into the thickest end and cut the breast in half horizontally.

Serves 4 (each serving = 1 chicken cutlet and 1/3 cup sauce)
WW Points per serving: 1

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