Garlic-Roasted Chicken Breasts

Sarah’s Notes: This is a great, quick weeknight alternative to roast chicken.

Servings: Serves 2.

Ingredients

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 or sake

Preparation

Preheat oven to 400°F. Sprinkle chicken with sage, salt and pepper. Heat oil in medium ovenproof skillet over medium-high heat. Add chicken and sauté until brown, about 3 minutes per side.

Meanwhile, boil garlic cloves in small saucepan of water for 2 minutes; drain. Rinse under cold water to cool; peel.

Arrange garlic cloves around chicken in skillet. Pour wine over. Cover skillet; bake chicken and garlic 10 minutes. Uncover; baste chicken with pan juices. Bake chicken uncovered until cooked through, about 8 minutes longer. Using tongs, transfer chicken to plates.

Boil pan juices over high heat until slightly thickened, about 2 minutes. Season to taste with salt and pepper. Spoon garlic sauce over chicken.  Serve with mashed potatoes or cauliflower.

Asian Peanut Noodle Salad with Chicken

Serves 4 to 6

1/4 cup sesame seeds
1/4 cup chunky natural peanut butter
2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
1 tablespoon minced fresh ginger
5 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon hot pepper sauce (such as Tabasco)
2 heaping tablespoons packed light brown sugar
water (hot)
1 1/2 pounds boneless, skinless chicken breast halves
1 tablespoon table salt
1 pound fresh Asian noodles or 12 ounces dried spaghetti
2 tablespoons toasted sesame oil
4 scallions , sliced thin on diagonal
1 medium carrot , grated

1. Toast sesame seeds in medium skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes. Reserve 1 tablespoon sesame seeds in small bowl. In blender or food processor, puree remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. With machine running, add hot water 1 tablespoon at time until sauce has consistency of heavy cream, about 5 tablespoons; set blender jar or work bowl aside.

2. Bring 6 quarts water to boil in stockpot over high heat. Meanwhile, adjust oven rack to 6 inches from broiler element; heat broiler. Spray broiler pan top with vegetable cooking spray; place chicken breasts on top and broil chicken until lightly browned, 4 to 8 minutes. Using tongs, flip chicken over and continue to broil until thickest part is no longer pink when cut into and registers about 160 degrees on instant-read thermometer, 6 to 8 minutes. Transfer to cutting board and let rest 5 minutes. Using 2 forks, shred chicken into bite-size pieces and set aside. Add salt and noodles to boiling water; boil noodles until tender, about 4 minutes for fresh and 10 minutes for dried. Drain, then rinse with cold running tap water until cool to touch; drain again. In large bowl, toss noodles with sesame oil until evenly coated. Add shredded chicken, scallions, carrot, and sauce; toss to combine. Divide among individual bowls, sprinkle each bowl with portion of reserved sesame seeds, and serve.