2 heads fresh garlic
2 tbsp. vegetable oil
1/8 tsp. white pepper
2 c. dry white wine
2 c. heavy cream
1 tbsp. brown sugar
8 oz. Brie
8 boneless chicken breasts

Preheat oven to 400 degrees.

Rub heads of garlic with vegetable oil and place in oven-proof pan. Roast in oven for 35 minutes. Let cool.

Cut garlic heads in half and squeeze out soft garlic into saucepan. Cover with 2 cups of white wine and white pepper. Reduce until almost dry. Add heavy cream and reduce by one third. Puree and season with salt and brown sugar. Keep warm until chicken is ready.

Grill or saute chicken breasts until almost done. Place in oven-proof pan and top each with one ounce of Brie. Place in oven 5 minutes or until Brie is starting to melt.

Place sauce on plate and place chicken on top of sauce. Serves 4.