Used medicinally since ancient times, garlic is now being studied by scientists. While not high in individual nutrients, it appears that garlic may fight cancer and heart disease, and lower blood pressure.
4 people made this
2 heads garlic (150g total)
2 teaspoons (30ml) olive oil
4 skinless, boneless chicken breast halves (125g each)
Preheat the oven to 220°C. Wrap each head of garlic in foil. Bake for 45 minutes or until very soft when squeezed. When cool enough to handle, cut off the stem end from each head, squeeze the garlic pulp into a small bowl and mash with a fork.
Heat the oil in a large nonstick frying pan over moderate heat. Add the chicken breasts and cook for 8 minutes or until lightly browned on both sides.
Add the mashed garlic, the stock, 1/2 cup (125ml) water, the rosemary, lemon zest and a pinch each of salt and pepper, and bring to the boil. Reduce to a simmer, then cover and cook, stirring occasionally, for 4 minutes or until the sauce coats the chicken and the chicken is cooked through. Stir the lemon juice and parsley into the sauce. Serve the chicken topped with the sauce.