4 chicken breasts (boneless, skinless)
2 hot house tomatoes, sliced 1/4-inch thick
1/2 cup extra virgin olive oil, divided (EVOO)
1/4 cup white wine
3 minced garlic cloves, divided
salt and pepper, to taste

Preheat oven to 400°F.

Season chicken breasts with salt and pepper and two of the minced garlic cloves.

In a pan heated to medium heat, drizzle 1/4 cup of extra virgin olive oil and add the remaining minced garlic clove taking care not to let it burn. Add the chicken breasts and brown on each side, approximately 3 minutes per side.

In a casserole dish or Dutch oven drizzle remaining olive oil in bottom and layer one of the tomatoes slices in the bottom. Season tomatoes with salt and pepper and lay chicken breasts on top. Drizzle the chicken breasts with white wine and layer the remaining tomato slices on top while seasoning with salt, pepper and some additional olive oil if desired.

Cover and place in oven at 400°F for 45 minutes. After 45 minutes uncover the chicken and place back in oven for an additional 10 minutes.

Serve with your favorite side dish.

Makes 4 servings.

Submitted by: Samantha Taylor