Roasted Garlic-Stuffed Chicken Breasts

* Exported from MasterCook II *

Roasted Garlic-Stuffed Chicken Breasts

Recipe By : The Chicago Tribune
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 cloves Garlic -- peeled
1/2 cup Olive oil
4 Chicken breast halves -- boned
SAUCE
1 medium Onion -- chopped fine
3 cloves Garlic -- minced
3 Peeled Tomatoes
--seeded and chopped
1 teaspoon Herbes de provence
Salt and fresh ground pepper
1/2 cup Chicken broth
1/4 cup White wine
3 tablespoons Capers

(ROASTED GARLIC-STUFFED CHICKEN BREASTS WITH TOMATO-CAPER SAUCE).
Heat oven to 350~. Place garlic cloves in small oven-proof skillet;
cover with olive oil (add more oil if necessary to cover garlic).
Heat to a simmer over medium-high burner. Bake, covered, until garlic
is lightly browned, about 20 minutes. Cool garlic and reserve oil.
Mash cooked garlic in small bowl with 1 ts of the reserved oil until
a smooth paste forms. Cut a pocket in the side of each chicken breast;
stuff with mashed garlic. Refrigerate up to 1 day, if desired. SAUCE-
heat 2 tb of the reserved oil in medium skillet over medium-high heat.
Add onion; cook until translucent, about 3 minutes. Add minced
garlic; cook 1 minute. Stir in tomatoes, herbes de provence, salt and
pepper. Cook 5 minutes. Add broth; simmer over low heat 15 minutes.
Heat oven to 400~. Heat 2 tb of the reserved oil in medium oven-proof
skillet over medium-high heat. Add chicken breasts; cook until
browned on both sides. Place skillet with chicken breasts skin side
up,
in oven. Bake until chicken is no longer pink in center, 8 to 10
minutes. Remove chicken from pan; keep warm. Add wine to pan and heat
to a boil over medium-high heat, scraping bottom of pan to remove any
browned pieces. Add wine and capers to tomato sauce; cook 15 minutes
to reduce and thicken sauce. Pour over chicken breasts and serve.
Test kitchen note: Skinless chicken breasts may be substituted. Cover
breasts when baking to avoid dryness. (using skin-on breasts: Cal 340;
Fat 20 gr fat; 53% fat. Source: Christopher Koetke, chef at Les
Nomades. The Chicago Tribune. MM Waldine Van Geffen vghc42a@prodigy.
com. Lynn Thomas' notes: Made this 10-13-97; used about 50 cloves of
garlic and boneless, skinless chicken. Very delicious dish and very
garlicky!

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