Source: Enlitened Kosher Cooking by Nechama Cohen

Chicken breasts seasoned with rosemary, paprika, and garlic.

Servings

4.0
4 each  boneless skinless chicken breasts 1.0
1 tbsp  olive oil 0.5
0 1/2 tsp  fresh rosemary 2.0
2 each  medium garlic cloves 0.25
0 1/4 tsp  black pepper 1.0
1 tbsp  paprika 1.0
1 pinch  salt 1.0
1 each  cooking spray 2.0
2 tbsp  red wine 3.0
3 tbsp  balsamic vinegar 1.0
1 tbsp  sweetener (sugar substitute)

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.