Roasted Garlic-Stuffed Chicken Breasts

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.