Nutrition per serving may change if servings are adjusted.
1 tablespoon snipped fresh rosemary or oregano or 1 teaspoon dried rosemary or oregano, crushed
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon ground black pepper
4 small bone-in chicken breast halves, skinned (2 pounds)
Nonstick cooking spray
½ cup reduced-sodium chicken broth
¼ cup balsamic vinegar
1 pound asparagus, trimmed
2 tablespoons orange juice
4 orange wedges
Shredded orange peel
Preheat oven to 425°F. In a small bowl combine rosemary, garlic, ¼ teaspoon of the salt and ⅛ teaspoon of the pepper. Sprinkle herb mixture evenly over skinned sides of the chicken breast halves; rub in with your fingers.
Coat a very large nonstick skillet with cooking spray. Heat over medium heat. Add chicken pieces, herb sides down. Cook for 4 to 6 minutes or until browned. Turn chicken pieces over. Remove skillet from the heat. Carefully add broth and vinegar to the skillet. Return skillet to heat. Cover and cook for 15 to 20 minutes or until chicken is no longer pink (170°F), spooning broth mixture over chicken occasionally.
Meanwhile, in a 15x10x1-inch baking pan lined with foil arrange asparagus spears in a single layer. Drizzle with orange juice and sprinkle with the remaining ¼ teaspoon salt and the remaining ⅛ teaspoon pepper.
Roast asparagus for 12 to 15 minutes or until crisp-tender. To serve, place one chicken piece on each of four serving plates. Spoon pan juices evenly over chicken pieces. Divide asparagus spears among the plates. Serve with orange wedges and garnish with orange peel.