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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | tablespoon | butter | 4 | breasts, bone and skin removed | 2 pounds | 1 | tablespoon | olive oil | 20 | clove | garlic peeled | 1 2/3 | large whole (3" dia) | Cherry Tomatoes | 1/2 | teaspoon | salt | 3/4 | cup | chicken broth or stock or water, reduced sodium | 1/4 | teaspoon | black pepper, freshly ground | 6 | tablespoons | basil, fresh | 10 3/4 | slices, large | french bread |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 425. heat butter and oil in heavy ovenproof skillet over medium high heat. Add chicken annd cook until browned. Remove chicken to plate. | | 2 | Add Garlic to pan and cook until it begins to brown, about 1 minute, stirring frequently. Return chicken to pan on top of garlic. Sprinkle with tomatoes and add salt. Add broth. | | 3 | Cover and cook in oven for approximately 30 minutes or until chicken reaches an internal temperature of 165. Sprinkle with pepper and basil. Serve with baguette slices. Serves 8. |
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