Anyone who truly loves you will love you with garlic breath, too! Chicken is pan seared and then finishes cooking on a bed of garlic cloves. Toss with tagliatelle and herbed tomatoes and onions. Use any cut of chicken you like with this recipe - two pieces per person.
39 people made this
10 bulbs garlic, cloves separated and peeled
8 skinless, boneless chicken fillets, sliced in half
1 tablespoon olive oil
1 tablespoon white wine
Freshly ground black pepper
1 onion, chopped
1 teaspoon olive oil
2 tablespoons butter
2 (400g) tins chopped tomatoes
1 tablespoon chopped fresh rosemary
225g spinach or plain tagliatelle
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
Preheat oven to 80 C / Gas mark 1/4.
Peel garlic and crush to release juices. In a large frying pan, sear the chicken in 1 tablespoon olive oil and white wine. Place the garlic in a lightly greased 23x33cm (9x13 in) baking dish and place seared chicken on top.
Sprinkle a dash of ground black pepper over the top. Cover and bake in the preheated oven for 30 to 45 minutes or until the chicken is cooked through (time depends on how cooked the meat was after frying).
In a medium frying pan, cook the onion in 1 teaspoon of olive oil and butter, until soft and golden.
Add tomatoes and rosemary, or any combination of your favourite fresh herbs to taste. Stir together and remove from heat.
Cook tagliatelle according to package instructions and drain.
Place tagliatelle in a long, shallow serving dish. Pour the onion and tomato mixture over it, then place baked garlic chicken pieces on top with some or all of the garlic.