*  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 [email protected].

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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