With very little cooking effort involved, this one-pan wonder is filled with lovely Italian flavors.
Recipe tags: chicken base, moderate difficulty, main, chicken, skillet
| ⅓ cup | dry white wine |
| 2 tbsp | Better Than Bouillon® Roasted Chicken Base |
| 3 tbsp | olive oil, divided |
| 2 tbsp | tomato paste |
| 1 pkg | (10 oz) grape tomatoes |
| 4 cloves | garlic, peeled and smashed |
| 2 | shallots, peeled and quartered |
| 2 | sprigs fresh rosemary sprigs |
| 4 | boneless skinless chicken breasts (5 to 6 oz each) |
| 4 | slices prosciutto |
Preheat oven to 425°F. In large bowl, whisk together white wine, Roasted Chicken Base, 2 tbsp oil and tomato paste. Add tomatoes, garlic, shallots and rosemary sprigs to bowl, tossing until well combined; arrange on baking sheet.
Wrap chicken in prosciutto. Nestle chicken on top of tomatoes and drizzle with remaining oil.
Bake for 15 to 18 minutes or until tomatoes start to blister and chicken is cooked through. Remove rosemary sprigs before serving.
Tips: Serve with warm crusty bread and a green salad. The chicken is also delicious served over pasta. Substitute thyme sprigs or fresh sage for rosemary.