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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 239.3
  • Total Fat: 7.1 g
  • Cholesterol: 71.1 mg
  • Sodium: 249.1 mg
  • Total Carbs: 12.5 g
  • Dietary Fiber: 1.8 g
  • Protein: 28.7 g

View full nutritional breakdown of Baked Chicken with Garlic and Sun Dried Tomatoes calories by ingredient
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Baked Chicken with Garlic and Sun Dried Tomatoes

Submitted by: CHEF_MEG
Baked Chicken with Garlic and Sun Dried Tomatoes

Introduction

Garlic lovers, rejoice! This recipe contains a whopping two heads, but the flavor mellows and sweetens when baked. Garlic lovers, rejoice! This recipe contains a whopping two heads, but the flavor mellows and sweetens when baked.
Number of Servings: 4

Ingredients

    1 pound chicken breasts, boneless, cut into 4 oz portions
    1 tablespoon vegetable or olive oil
    2 heads garlic, peeled (about 20 cloves)
    1 medium yellow or white onion, cut in half from root to tip, then sliced thin
    1/2 cup sun-dried tomatoes, chopped, (not packed in oil)
    1/4 cup white wine
    1/2-3/4 cup chicken stock
    1 teaspoon dried oregano
    Black pepper to taste

Tips

Wondra, a superfine flour designed to be quick mixing, is a great pantry item and a sauce thickener. If you would prefer a sauce with the dish; remove the meat and vegetables from the skillet. Combine 1 tablespoon Wondra with 2 tablespoons water. Whisk mixture into skillet over heat. Whisk until sauce thickens.

If you prefer not to cook with wine, use stock instead.


Directions

Preheat the oven to 325 degrees F. Rinse the chicken under cold running water and pat dry. Crush two of the garlic cloves.

Place an ovenproof skillet over medium heat. Add the oil once the pan is warm. Add the crushed garlic to pan, then place chicken on top of the garlic. Toss in the remaining garlic cloves.

Cook the chicken for about 8 minutes, or until it will release itself easily from the pan, then flip to cook the other side. Continue to cook for 4 minutes.

Remove the chicken from the skillet. Set aside.

Place onions and tomatoes over the caramelized garlic and cook for 3-4 minutes. Reduce heat and add the wine. Use the back of a wooden spoon to scrape up any browned bits from the bottom of the pan. This deglazing technique will remove the flavor stuck to the bottom of the pan.

Add chicken back to the skillet. Add stock until the chicken is covered halfway. Add the oregano and black pepper to taste. Cover and bake for 30 minutes.
Serve immediately.

Serving size: 1 piece chicken with about 1/4 cup garlic and vegetables






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Member Ratings For This Recipe



  • 90 of 92 people found this review helpful
    For the response that wanted to know what to substitute for wine because it causes migranes...apple juice or white grape juice can be substituted for white wine and regular grape juice for red. Hope that helps. - 10/9/09

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  • O.K.
    41 of 45 people found this review helpful
    I was disappointed. It looked and smelled great up until the wine was added. The wine and oregano overpowered the garlic which really surprised me. If I ever try again, I will definitely add the Wondra thickener because the sauce was runny even after cooking an extra 10 min. with the lid off. - 9/8/09

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  • Incredible!
    37 of 38 people found this review helpful
    This was a wonderful recipe, easy to follow and delicious! I added mushrooms, celery and spinach. I used champagne instead of white wine because I had that. I didn't have an oven proof pan so I made it in my fry pan, then put spinach on the bottom of my baking dish added the fry pan ing. and chicken - 10/28/09

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  • Incredible!
    29 of 31 people found this review helpful
    Made it tonight. Didn't use wine (just a little more chicken stock), and completely forgot the oregano until it was in the oven! Said to heck with it. It was delicious, anyway! We'll definitely have this again, soon! (With the oregano) ;>) - 10/8/09

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  • 26 of 27 people found this review helpful
    For the person that couldn't use flour to thicken, try a couple tablespoons of instant potato flakes. Let it cook for a few minutes, that should work. - 10/9/09

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  • Incredible!
    26 of 26 people found this review helpful
    I loved this dish. The chicken was moist and tender and so tasty. My son helped me peel the garlic and he asked me why he couldn't taste garlic. The garlic was pure sweetness - 8/31/09

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  • 25 of 25 people found this review helpful
    Not only is it super easy it taste great
    Thanks - 8/4/09

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  • Very Good
    18 of 18 people found this review helpful
    I really liked the unique flavors. I've never made anything like this before. - 8/16/09

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  • 17 of 18 people found this review helpful
    Technically Wondra is not a "superfine flour" but rather a quick-mixing (prehydrated) flour. Arrowroot or cornstarch can also be used; other healthy options at http://lowcarbdiets.about.com/od/cooking/a
    /locarbthickener.htm - 3/27/10

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  • 17 of 18 people found this review helpful
    For the gluten-intolerant: sweet rice flour has instructions for how to use it to thicken sauces that are virtually the same as hers for Wondra. (I'm GF and don't tend to thicken sauces.) If you want a different flavor, tomato paste also thickens sauces. - 10/9/09

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  • 15 of 15 people found this review helpful
    I use arrowroot as a thickener - 1 tsp thickens this recipe just enough, and adds only 10 cals to the whole recipe. - 3/23/10

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  • Incredible!
    15 of 15 people found this review helpful
    The best recipe I've made in a long time - 8/18/09

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  • Incredible!
    15 of 15 people found this review helpful
    this was terrific. I will make it again. - 8/11/09

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  • Very Good
    13 of 13 people found this review helpful
    Delicious flavor. Next time I will cook the onions and garlic longer, I thought they were slightly crunchy and I prefer mine more carmelized. I made it with sauce and just used flour since I didn't have Wondra. Next time I'll let the sundrieds soften more in the sauce--they were too tart and chewy. - 1/14/10

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  • Incredible!
    13 of 13 people found this review helpful
    excellent! Don't have wondra or an equivalent over here, so I used flour to thicken. - 10/9/09

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  • 13 of 14 people found this review helpful
    This was terrific my family loved it as much as I did, thanks - 9/30/09

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  • Very Good
    12 of 15 people found this review helpful
    Great recipe. I didn't have sun dried so substituted 3 fresh tomatoes sliced into 8 wedges. I added a little salt to the tomatoes and onions while they were cooking. I could have put more garlic in as it turned sweet and soft, especially tasty with smashed yukon gold potatoes. Cornstarch to thicken. - 3/28/10

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  • 12 of 38 people found this review helpful
    This is something that I will try. - 8/4/09

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  • Incredible!
    11 of 11 people found this review helpful
    This was amazing! My children are wary of vegetables so I just chopped them real fine in the chopper and they ate it up. I also left out the wine. - 2/6/10

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  • Very Good
    11 of 11 people found this review helpful
    Takes a little prep but worth it in the end. Next time I'll go a little lighter on the tomatoes-just my preference. The recipe was great as it is! I did add in some dehydrated mushrooms just because we like them and I have them! - 10/9/09

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  • Very Good
    11 of 11 people found this review helpful
    We thought this was pretty good. I made it with brown rice and everyone seemed to like it. - 10/5/09

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  • Very Good
    11 of 11 people found this review helpful
    Easy and tasty. My husband said we could definitely make it again. - 10/1/09

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  • Very Good
    10 of 10 people found this review helpful
    It as great. Served it over some whole wheat penne pasta. - 6/14/10

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  • 9 of 12 people found this review helpful
    WRSPECTOR: could you use corn starch? That's often used for thickening sauces. - 10/9/09

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  • 9 of 19 people found this review helpful
    I really want to make this tonight. It sounds easy fast and delicious ~ I've got 2 problems. 1) Wine is a migraine trigger. Is there anything I can substitute? 2) I don't have an oven safe pan. Can I transfer to a baking dish? - 9/2/09

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