Garlic-Roasted Chicken Breasts

• 2 boneless chicken breast halves with skin
• 1 1/4 teaspoons dried rubbed sage
• 1 1/2 tablespoons olive oil
• 1 whole head garlic, separated into cloves (about 15), unpeeled
• 1/2 cup dry white wine

1. Preheat oven to 400F.
2. Sprinkle chicken with sage, salt and pepper.
3. Heat oil in medium oven-proof skillet over medium-high heat.
4. Add chicken and saute until brown, about 3 minutes per side.
5. Meanwhile, boil garlic cloves in small saucepan of water for 2 minutes; drain.
6. Rinse under cold water to cool; peel.
7. Arrange garlic cloves around chicken in skillet.
8. Pour wine over.
9. Cover skillet; bake chicken and garlic 10 minutes.
10. Uncover; baste chicken with pan juices.
11. Bake chicken uncovered until cooked through, about 8 minutes longer.
12. Using tongs, transfer chicken to plates.
13. Boil pan juices over high heat until slightly thickened, about 2 minutes.
14. Season to taste with salt and pepper.
15. Spoon garlic sauce over chicken.

chicken breast, sage, olive oil, head garlic, white wine

Taken from www.epicurious.com/recipes/food/views/garlic-roasted-chicken-breasts-3173 (may not work)