Roast two heads of garlic by peeling off the excess skins. Then cut off the top 1/4 of each head. Place in a small roasting dish and drizzle with olive oil. Add a sprig each of fresh rosemary, oregano and sage. Cover tightly and roast for abo0ut 1 hour in a 450 degree oven. Remove from oven, let cool. When cool enough to handle, press bulbs out of skins. Will store for up to 1 week in the refrigerator.
3 T extra virgin olive oil
2 cloves garlic, diced
pinch of crushed red chile flakes
2 t fresh rosemary, chopped
4 boneless, skinless chicken breasts
salt and pepper to taste
3 T balsamic vinegar
1 cup chicken broth
12 cloves roasted garlic, mashed
4 T sundried tomatoes, diced
1/4 cup fresh parsley, chopped
In a large skillet, combine the olive oil, diced garlic, red chile flakes and rosemary. Cook on medium heat for 5 minutes. Add the chicken breasts, salt and pepper. Brown on both sides, about 5 minutes each. Remove chicken and set aside.
Add vinegar to skillet and deglaze the pan. Add the chicken broth and bring to a boil. Add the mashed garlic cloves, sundried tomatoes and reserved chicken to skillet. Bring mixture to a boil, then reduce heat to a simmer, partially covered for about 10 minutes. Turn chicken over, and continue simmering, partially covered, for about 8 to 10 more minutes. Remove to a serving platter, sprinkle with the chopped parsley and serve.