Baked Chicken with Garlic and Sun Dried Tomatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 pound chicken breasts, boneless, cut into 4 oz portions1 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 thin1/2 cup sun-dried tomatoes, chopped, (not packed in oil)1/4 cup white wine1/2-3/4 cup chicken stock 1 teaspoon dried oreganoBlack pepper to taste
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
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
Nutritional Info 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
Member Reviews
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SUNNYWOJO
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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CARRIE711
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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SHELLHILL1
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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GJSISSON
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