Roasted Garlic-Stuffed Chicken Breasts
Yield
servingsPrep
30 minCook
90 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | cloves |
garlic
peeled |
|
| ½ | cup |
olive oil
|
|
| 4 | each |
chicken breast halves, boneless, skinless
boned |
|
| sauce | |||
| 1 | medium |
onions
finely chopped |
|
| 3 | cloves |
garlic
minced |
|
| 3 | each |
tomatoes
peeled, seeded and chopped |
|
| 1 | teaspoon |
herbes de provence
|
* |
| 1 | x |
salt and black pepper
fresh ground |
*
|
| ½ | cup |
chicken broth
|
|
| ¼ | cup |
white wine
|
*
|
| 3 | tablespoons |
capers
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2E+1 | cloves |
garlic
peeled |
|
| 118 | ml |
olive oil
|
|
| 4 | each |
chicken breast halves, boneless, skinless
boned |
|
| sauce | |||
| 1 | medium |
onions
finely chopped |
|
| 3 | cloves |
garlic
minced |
|
| 3 | each |
tomatoes
peeled, seeded and chopped |
|
| 5 | ml |
herbes de provence
|
* |
| 1 | x |
salt and black pepper
fresh ground |
*
|
| 118 | ml |
chicken broth
|
|
| 59 | ml |
white wine
|
*
|
| 45 | ml |
capers
|
|
Directions
Heat oven to 350℉ (180℃).
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 teaspoon 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 tablespoons 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℉ (200℃).
Heat 2 tablespoons of the reserved oil in medium oven-proof skillet over 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.
