Serves: 4
Total Calories: 112

2 boneless skinless chicken breast halves
16 cloves mashed roasted garlic
1 cup water
1 onion sliced
1 stalk celery chopped
1 teaspoon whole peppercorn
1 teaspoon herbs de Provence
2 bay leaves
1 tablespoon lemon juice
2 teaspoons butter
2 teaspoons capers
1/4 teaspoon sea salt

1. Make a slice into the thickest part of each chicken breast to form a pocket. Stuff each pocket with one-fourth of the garlic.

2. Combine the water, onion, celery, peppercorns, herbes de Provence, and bay leaves in a large saucepan. Add the chicken, bring the liquid to a boil, then reduce the heat to medium-low and simmer, covered, for 10–12 minutes, or until the chicken is cooked through.

3. Remove the chicken from the pan and set aside. Add the lemon juice, butter, capers, and salt to the liquid in the pan and simmer for 1 minute.

4. To serve, arrange the chicken on a serving platter and top with the lemon-butter mixture.

Nutritional Facts:

Serves: 4
Total Calories: 112
Calories from Fat: 34

More Recipes from the For the Love of Garlic Cookbook:
Garlicky Orange-Poppy Seed Chicken
Stephen's Garlic-Herb Baked Chicken
Garlic and Sage Turkey Burgers
Chicken Provencal (40 Clove Chicken)
The Artist's Poached Chicken
Lousie's Garlic Marinated Grilled Salmon
Easy Shrimp in Garlic-Wine Sauce
Red Lentil Loaf
Grilled Rosemary-Skewered Garlic-Marinated Shrimp
Ginger-Garlic Tofu
Pinto Beans A Ma Facon
Black Bean-Stuffed Yellow Peppers
Simple Springtime Pasta
Lazy Guy's Pasta with Tomatoes and Garlic
Polenta-Stuffed Portabella Muchrooms
Grandma's Oatmeal Burgers
Vegetable Pot-Au-Feu (Baked Vegetable Stew)