Ingredients:
1 teaspoon paprika
1 teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon table salt
¼ teaspoon black pepper
4 uncooked boneless, skinless chicken breasts
2 teaspoon olive oil
12 cloves garlic, halved
1 cup homemade chicken stock, divided
Directions:
Preheat oven to 450F.
Combine the first 5 ingredients in a small bowl.
Place chicken breasts between two pieces of saran wrap and pound with a meat mallet or heavy sauté pan until chicken is of an even thickness. Sprinkle both sides of chicken with herb mixture.
Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken, and cook 2 minutes on each side. Add garlic and ¼ cup broth. Place pan in oven and bake at 450F for 10 minutes or until chicken is done and garlic cloves are soft.
Remove pan from oven and transfer chicken to a platter to keep warm. Add remaining ¼ cup broth to pan. Mash garlic with a fork. Cook garlic mixture over medium heat 2 minutes or until thoroughly heated; stir. Serve garlic sauce over chicken.
Makes 4 servings
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