Chicken breasts with roasted garlic sauce

Ingredients for Chicken breasts with roasted garlic

2 heads garlic (150g total)
2 teaspoons olive oil
4 skinless, boneless chicken breast halves (125g each)
1/2 cup chicken stock
2 tablespoons fresh rosemary leaves
1 teaspoon grated lemon zest
Salt
White pepper
3 teaspoons lemon juice
2 tablespoons chopped fresh parsley

Preparation method for Chicken breasts with roasted garlic

1. Preheat the oven to 220°C. Wrap each head of garlic in foil. Bake for 45 minutes or until very soft when squeezed. When cool enough to handle, cut off the stem end from each head, squeeze the garlic pulp into a small bowl and mash with a fork.

2. Heat the oil in a large nonstick frying pan over moderate heat. Add the chicken breasts and cook for 8 minutes or until lightly browned on both sides.

3. Add the mashed garlic, the stock, 1/2 cup water, the rosemary, lemon zest and a pinch each of salt and pepper, and bring to the boil. Reduce to a simmer, then cover and cook, stirring occasionally, for 4 minutes or until the sauce coats the chicken and the chicken is cooked through. Stir the lemon juice and parsley into the sauce. Serve the chicken topped with the sauce.