Place each chicken breast half between two pieces of plastic wrap and pound with the flat side of a meat mallet to a rectangle 1/4 to 1/2 inch thick.
In a small bowl, combine paprika, oil, rosemary, garlic, and pepper; mix well until it becomes a paste. Rub both sides of each chicken beast half with paste mixture.
Coat a 13x9x2-inch baking pan with nonstick cooking spray. Place coated chicken in prepared pan; cover and refrigerate for 2 to 6 hours.
Preheat oven to 450 degrees F.
Drizzle chicken with wine.
Bake for 10 to 12 minutes or until an instant-read meat thermometer inserted in the thickest portion of the chicken registers 170 degrees F and the juices run clear, turning once halfway through baking.
Remove from oven.
Immediately drizzle vinegar onto chicken in the baking pan.
Transfer chicken to serving plates. Stir the liquid in the baking pan and drizzle over chicken.
Vegetarian friendly, this is also a light and tasty meal that is sure to satisfy while going easy on your waistline. Simple to make and ready in 30 minutes or less. Try my version of this and see if you don’t agree.
1 teaspoon vegetable oil.
1 medium yellow onion, chopped.
2 cups zucchini, chopped.
2 cups carrots, chopped.
1 teaspoon minced garlic.
1/3 cup fresh basil, chopped.
2 tomatoes, chopped.
1/4 teaspoon ground black pepper.
1 teaspoon parsley.
1 32 ounce container, organic vegetable broth.
12 ounces, cheese tortellini.
2 cups frozen corn kernels.
4 tablespoons shredded Italian cheese blend.
In a large pot, heat oil until hot over medium heat.
Add onion, zucchini, carrots and garlic.
Stir often until onion is limp (about 5 minutes).
Add basil, tomatoes, pepper, parsley and broth. Heat to boiling (about 10 minutes).
Stir in tortellini and corn.
Reduce heat and simmer until tortellini is tender (about 5-6 minutes).