• 4 heads garlic, papery skin removed
• 4 chicken breast halves, deboned and skinned
• 1 teaspoon black pepper
• 1/2 teaspon salt
• 4 carrots, thinly sliced
• 1 medium onion, chopped
• 2 14 1/2 ounce cans diced tomatoes
• 1 cup low sodium chicken broth
• 1 cup white wine
• 1/2 teaspoon dried rosemary
• 1 tablespoon canola oil

1. 1. Preheat oven to 350ºF. Cut top of each head of garlic, and wrap heads in foil and bake for about 1 hour.
2. 2. Meanwhile add canola oil to a large skillet and set at medium heat. Sprinkle the chicken breasts with salt and pepper and add to the skillet. Cook the breasts for about 5 minutes on each side. Transfer to baking pan.
3. 3. Add carrots and onion to skillet and sauté until onion is soft, about 2 minutes. Return chicken breasts to skillet and add broth, wine and rosemary; bring to a boil. Transfer chicken with sauce to baking pan and set aside.
4. 4. Remove garlic cloves from their skins with a paring knife and mash until smooth. Add garlic to the sauce. Cover and bake chicken at 350ºF for 45 minutes. Serve over fetucchini or brown rice pilaf. We prefer to serve it with brown rice pilaf.

If you are a garlic lover than you will enjoy this recipe.