| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| 4 | Boneless skinless chicken breasts | |
| 20 | Cloves garlic; peeled (about 2 heads) | |
| 1 | md | Onion; sliced 1/4-inch thick and separated into rings |
| 1/2 | c | Chopped sun-dried tomatoes (no oil) |
| 1/4 | c | Dry white wine |
| 1/2 | c | Chicken broth |
| 1 | ts | Dried oregano (I use 3t. of fresh) |
| 1/4 | ts | Ground black pepper |
INSTRUCTIONS
From: Wendy&Craig Harding <wharding@SOL.WF.NET> Date: Wed, 31 Jul 1996 07:52:50 +0000 1. Rinse chicken, pat dry. 2. coat a large ovenproof skillet with olive oil cooking spray, and preheat over medium-high heat. Crush 2 of the garlic cloves, and place in the skillet. Place the chicken int he sillet, and arrange the remaining garlic cloves around the chicken. 3. Cook chicken for about 2 minutes on each side, or until the chicken and garlic cloves are nicely browned. Remove the chicken from the skillet, and set aside. Remove the sillet from heat. 4. Lay the onions and tomatoes over the garlic cloves in the skillet. Arrange the chicken in a single layer over the tomatoes, onions, and garlic. Pour the wine and broth over the chicken, and sprinkle with the oregano and pepper. 5. cover the bake at 350 F for 30 minutes, or unhtil chicken is tender. 6. Serve hot. (I serve this over couscous and with some bread to spread the yummy garlic cloves on.) EAT-L Digest 30 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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