• 6 large split bone-in chicken breasts
• 40 large cloves garlic, unpeeled (about 4 heads)
• 1 ¾ cups dry white wine
• 3 ½ teaspoons fresh thyme (about 4 sprigs)
• 1 teaspoon fresh rosemary
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped
• 12 slices, Italian bread, toasted

1. Preheat skillet over medium heat.
2. Add chicken, meaty side down, and brown uncovered for 5 to 8 minutes.  Chicken will stick at first but will release as it browns.  Turn, cover and cook for an additional 5 to 8 minutes.
3. Remove chicken from skillet.  Sprinkle rosemary, thyme, salt and pepper on all sides of chicken.
4. Add cloves of garlic to skillet, stirring for 3 to 5 minutes.  Spread cloves in a single layer and place chicken on top of garlic in the skillet.
5. Add wine and cover.  Cook over low heat 5-8 minutes or until done.  Chicken is done when juices run clear.
6. Sprinkle with fresh parsley.  Remove chicken pieces to platter or serve directly from skillet.
7. When the garlic is squeezed out of its natural wrapper it spreads like butter.  Serve with toasted Italian bread.Wash and core peppers; set aside to drain. 

Serving Size: 6