6 boneless, chicken breast halves
2 tbsp margarine
1 clove garlic, finely chopped
1/2 tsp dried rosemary, crushed
1/4 tsp red pepper flakes
Cook chicken in hot margarine, over medium heat, in large skillet until browned. Stir in garlic and continue cooking for 2 minutes. Stir in reserved juice, rosemary and pepper. Cover; reduce heat to low and cook 30 minutes or until no longer pink in center. Remove chicken to serving platter.