• 8 skinless boneless chicken thighs
• 1 Tbs. olive oil
• 1 Tbs. rosemary
• 8 cloves garlic, 6 crushed, 2 minced

Place chicken between 2 sheets of plastic wrap and pound lightly with a mallet or other heavy flat object to flatten slightly. Season with salt and pepper to taste. Heat oil in a heavy nonstick pan over medium high heat. Add rosemary and crushed garlic. Sauté 1-2 minutes, pressing down on rosemary and garlic to release flavor. Remove with a slotted spoon and discard. Sauté chicken 5 minutes per side, turning frequently until browned and cooked throughout. Stir in minced garlic during last 2 minutes of cooking.

Per serving: calories 331, fat 13.0g, 36% calories from fat, cholesterol 201mg, protein 48.2g, carbohydrates 2.8g, fiber 0.5g, sugar 0.2g, sodium 210mg, diet points 8.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 1.9, Sugar: 0.0, Very lean meat protein: 7.3

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The recommended wines are: Burgundy, Riesling, or Pinot Noir.