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Lemon-Rosemary Chicken Breasts

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1 1/2 tablespoons olive oil

1/2 teaspoon salt, divided

1/2 teaspoon black pepper, divided

4 (8-ounce) bone-in chicken breast halves, skinned

1 1/2 cups fat-free, less-sodium chicken broth

1/3 cup fresh lemon juice

1 rosemary sprig

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