Chicken Swimming In Wine

• 2 cloves garlic minced
• 6 boneless, skinless chicken breasts
• Olive oil
• Butter (have a half stick on hand)
• 1 bottle white wine
• 1 1/2 cup fresh bread crumbs toasted with 1 t. dill and 1/2 pepper
• 2 white onions cut into eighths
• Salt

1. Rub baking pan with olive oil. The baking pan should be large enough so that the chicken isn't crowded and it can "swim" in the wine. Distribute half of the garlic over the pan.
2. Dip the chicken in olive oil, then dip in the seasoned bread crumbs and arrange in the pan. Cut the onions in wedges and pack them around the chicken (underneath and on top as well)
3. Place a generous pat of butter on each of the chicken breast.
4. Pour enough wine in the pan so that the chicken is covered is in wine. Sprinkle with any leftover bread crumbs.
5. Don't cover the dish. The beauty of this dish is in the concentration of the wine. The chicken will bake for one hour.
6. After a half hour take the chicken out. Move onions from the top to underneath the chicken. Don't worry, lightly browned onions are great. Pour enough wine to get the chicken swimming again and dot with butter again. Taste the broth and determine if it needs some salt.
7. When 15 minutes have passed cut into the center of one of the chicken breasts. If it seems cooked through take the chicken out. Return the broth to oven from the remaining cooking time.

garlic, chicken breasts, olive oil, butter, white wine, bread crumbs, white onions, salt

Taken from www.epicurious.com/recipes/member/views/chicken-swimming-in-wine-50087785 (may not work)