Roast Garlic Stuffed Chicken Breasts with Tomato Caper Sauce

20 garlic cloves
1/2 c. extra virgin olive oil
1/2 c. finely chopped onion
3 garlic cloves, minced
3 tomatoes, peeled, seeded, and roughly chopped
1 T. herbes de provence
2 t. salt
1 t. pepper
1/4 c. white wine
1/2 c. chicken stock or low sodium chicken broth
3 T. capers
4 boneless chicken breasts

 

 

1. To make the sauce, sauté onion in 2 T. oil in a medium saucepan until translucent. Add the garlic and cook 1 more minute. Add tomatoes, herbes de provence, and seasoning. Cook 5 minutes. Add chicken stock (for more information about chicken stock, )and cook on low heat for 15 minutes. This can be prepared 1 day ahead of time and kept in the refrigerator until needed.
2. To prepare chicken breasts, brown skin side in a hot sauté pan (for more information about proper sautéing click here,) with a small amount of olive oil. Place the sauté pan in a 400 degree preheated oven, skin side up in the pan. Cook until cooked through (about 8-10 minutes). Remove from oven. Remove chicken breasts from the pan and keep warm. Place the pan on a medium burner and add white wine. Reduce the wine by 1/2 over high heat, scraping the bottom of the pan with a wooden spoon (deglazing). Add tomato sauce and capers. Taste for seasoning and serve with chicken breasts.

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