*  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
    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
 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 
 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 vghc42a@prodigy.
 com. Lynn Thomas' notes: Made this 10-13-97; used about 50 cloves of 
 garlic and boneless, skinless chicken. Very delicious dish and very 
                    - - - - - - - - - - - - - - - - - -