- If desired, place each chicken breast half between 2 pieces of plastic wrap and pound with the at 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 breast half with paste mixture.
- Coat a 13 × 9 × 2-inch baking pan with nonstick cooking spray. Place coated chicken in prepared pan; cover and refrigerate for 2–6 hours.
- Preheat oven to 450 F.
- Drizzle chicken with wine. Bake for 10–12 minutes or until an instant-read meat thermometer inserted in the thickest portion of the chicken registers 170 F and the juices run clear, turning once halfway through baking. (If chicken has been pounded, bake about 6 minutes or until chicken is no longer pink and 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. If desired, garnish with fresh rosemary. Serve with a side of sautéed cherry tomatoes and green beans if desired.
Adapted from The Budget-Friendly Fresh and Local Diabetes Cookbook by Charles Mattocks.