Apricot-Thyme Crusted Chicken Breast

• 4 (8-ounce) skinless chicken breast halves (bone-in)
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons olive oil
• Cooking spray
• 2 cups diced onion (1 large)
• 3/4 cup diced carrot (1 medium)
• 1/2 cup diced celery (1 stalk)
• 2 tablespoons minced garlic (about 7 cloves), divided
• 3/4 cup dry white wine or fat-free, less-sodium chicken broth
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1 (14-ounce) can diced tomatoes, drained
• 1 bay leaf
• 1/4 cup chopped fresh flat-leaf parsley
• 1 tablespoon grated lemon rind

1. Preheat oven to 350u0b0.
2. Sprinkle chicken evenly with salt and pepper.
3. Heat oil in an ovenproof Dutch oven coated with cooking spray over medium-high heat. Add chicken; cook 6 minutes on each side or until browned. Remove chicken from pan; set aside. Add onion, carrot, and celery to pan; saute 5 minutes or until tender. Add 4 teaspoons garlic; saute 1 minute. Add wine, scraping pan to loosen browned bits. Add broth, tomatoes, and bay leaf. Return chicken to pan; bring to a boil. Cover pan, and immediately place in oven. Bake at 350u0b0 for 1 hour and 30 minutes or until chicken is very tender. Discard bay leaf.
4. Meanwhile, combine remaining 2 teaspoons garlic, parsley, and lemon rind in a small bowl; stir well. Cover; chill until ready to serve.
5. Place 1 chicken breast half in each of 4 shallow bowls; spoon 1 cup vegetable broth mixture over each breast half, and sprinkle each with about 1 tablespoon parsley mixture.

chicken breast halves, salt, black pepper, olive oil, cooking spray, onion, carrot, celery, garlic, white wine, chicken broth, tomatoes, bay leaf, parsley, lemon rind

Taken from www.myrecipes.com/recipe/apricot-thyme-crusted-chicken-breast (may not work)