In a deep enough dish, submerge the chicken in the chicken stock with the balsamic
vinegar and garlic. Marinate 20 minutes uncovered.
2
Preheat oven to 400°F.
3
Boil water in a small pot filled halfway (just enough to cover the
chickpeas). Once boiling, place the chickpeas in with the bouillon cube. Boil for about
5-7 minutes to soften the peas.
4
When ready, transfer the peas into a blender with the
garlic and thyme and blend together; blend in one tablespoon at a time of the boiled water
to create a more watery consistency. The result should be a puree a little more fluid than
pasty.
5
Place the chicken breasts inside an oven-safe pan. Broil the chicken for about 12-15 min,
or until the chicken is fully cooked and tender when tested with a fork.
6
When all is ready, place a little bit of the puree on each plate and top with a chicken
breast.
