Roasted Garlic-Stuffed Chicken Breasts

The slow-confit garlic is what makes this recipe special. Twenty whole cloves cook in olive oil at a low temperature for 20 minutes, transforming from harsh and pungent into a mellow, sweet, spreadable paste that bears almost no resemblance to raw garlic.

That paste gets stuffed into pockets cut in chicken breasts, turning what could be a dry, plain piece of poultry into something fragrant and luxurious. The garlic oil from the confit doesn’t go to waste either; it becomes the cooking fat for the sauce and the sear.

The sauce builds in a single pan after the chicken comes out: onion and minced garlic softened in that garlic-infused oil, then fresh tomatoes, herbes de Provence (the floral, lavender-tinged French herb blend), white wine, broth, and capers reduced into a bright Mediterranean tomato sauce.

Spoon the sauce over the sliced stuffed chicken breasts to reveal that golden garlic paste in the center. Serve with crusty bread or orzo to soak up the sauce.

Chef Tips

• Don’t let the confit garlic actually fry; you want it soft and just-browned, not crispy and bitter
• Reserve all the garlic-infused oil after the confit; it’s gold for finishing pasta, dressing salads, or storing in the fridge for next week
• Cut the breast pocket close to (but not through) the back of the breast; a too-shallow pocket lets the garlic spill out during cooking
• Sear the chicken hard before oven-finishing; pale, steamed chicken doesn’t have the right look for the elegant plating

Variations

• Stir a tablespoon of pesto or sun-dried tomato paste into the garlic stuffing for more layered flavor
• Use thyme and rosemary in place of herbes de Provence for a less floral, more herby sauce
• Add chopped Kalamata olives with the capers for a more Greek-leaning profile