Source: Enlitened Kosher Cooking by Nechama Cohen

Chicken breasts seasoned with rosemary, paprika, and garlic.

Servings

4 boneless skinless chicken breasts , 4 oz. each, halved and pounded thin
1 tbsp olive oil
0.5 tsp fresh rosemary , minced
2 medium garlic cloves , peeled and finely minced
0.25 tsp black pepper
1 tbsp paprika
1 pinch salt , to taste (optional)
1 cooking spray
2 tbsp red wine , dry (optional )
3 tbsp balsamic vinegar
1 tbsp sweetener (sugar substitute) , equal to 1 tbsp sugar

1 Preheat oven to 450 degrees F. Rinse chicken and pat dry.
2 Combine oil, rosemary, garlic, pepper, paprika, and salt in a small bowl and mix well until it becomes a paste.
3 Rub chicken on both sides with paste mixture, place in a bowl, cover and refrigerate for at least 2 hours.
4 Spray heavy roasting pan or iron skillet with non-stick cooking spray.
5 Place chicken in pan or skillet and bake for 10 minutes. Turn chicken over once. If drippings begin to stick to pan, stir in 3-4 tablespoons water or the wine (if using).
6 Bake chicken an additional 10 minutes, or until a thermometer inserted in the thickest portion registers 160 degrees F and the juices run clear.
7 Every few minutes check the pan. If it is dry, stir in another 1-2 tablespoons water or wine to loosen the drippings.
8 Stir the liquid in the pan and drizzle over the chicken.