GARLIC CHICKEN
Source: Secrets of Fat-free Kosher Cooking by Deborah Bernstein
Servings: 6

Whenever 1 make this dish, the wonderful aromatic smell of garlic fills the air and stimulates the appetite.

2 pounds boneless, skinless chicken breasts, rinsed and patted dry
2 tablespoons garlic powder
1 tablespoon paprika
cloves from one head of garlic, peeled and left whole
1 cup dry white wine
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh basil
1/4 teaspoon ground black pepper

Preheat the oven to 350 degrees F. Coat a 9x13-inch glass baking dish with olive oil or cooking spray.

Place the chicken cutlets in the bottom of the baking dish. Sprinkle with garlic powder and paprika, and arrange the garlic cloves on to. Set aside.

Combine the wine, parsley, basil, and black pepper in a small bowl. Pour the mixture over the chicken.

Cover and bake for 15 minutes. Uncover and bake another 5 to 10 minutes, or until the chicken is no longer pink inside.

Arrange on a platter and serve alongside brown rice and a fresh vegetable.

VARIATION:
Cut the cooked chicken and add it to 8 ounces of cooked pasta. Add the garlic mixture and toss to coat.