Yield: 4 Servings
|3 tablespoons||Olive oil|
|1||Head garlic; *|
|4||Chicken breast halves; boned and skinned|
|1 tablespoon||Thyme; fresh|
|½ tablespoon||Fresh rosemary; chopped|
|Salt and pepper; to taste|
Combine oil and garlic in large skillet. Cover and cook over medium heat 5 minutes.
Meanwhile, pound chicken to ½-inch thickness. Sprinkle with seasonings.
Uncover skillet, stir garlic and push to edge of skillet. Add chicken, cook 4 to 5 minutes per side, until chicken is cooked through.
Remove garlic with a slotted spoon. Squeeze garlic out of peel over chicken, discard peels.
Transfer chicken and garlic to serving dish, drizzle with skillet juices.
Serving Ideas : Serve with crusty bread NOTES : *separate cloves into unpeeled sections