Meals Matter

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Contributed By: bluther
Secrets of Fat-Free Cooking - H Rampello

As the garlic cloves cook, they become sweet and mild. For a treat, spread the cloves on hot French bread.

Ingredients

4 Boneless, skinless chicken breast halves (4 oz each)

20 cloves Garlic, peeled (about 2 heads)

1 Medium onion, thinly sliced and separated into rings

1/2 cup Chopped sun-dried tomatoes (not packed in oil)

1/4 cup Dry white wine

1/2 cup Chicken broth

1 teaspoon Dried oregano

1/4 teaspoon Ground black pepper

Preparation

Rinse the chicken and pat dry with paper towels.

Coat a large ovenproof skillet with olive oil cooking spray, and preheat over medium-high heat. Crush 2 of the garlic cloves and place them in the skillet. Place the chicken in the skillet and arrange the remaining garlic-cloves around the chicken.

Cook the 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 skillet from the heat.

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.

Cover and bake at 350 for 30 minutes or until the chicken is tender and the juices run clear when the chicken is pierced.

Serve hot, accompanying each chicken breast with some of the vegetables and pan juices. Serve over brown rice or noodles if desired.

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