2 tbs olive oil
6 lg boneless, skinless chicken breast halves
3 lg head garlic (about 40 cloves), unpeeled and broken apart
2 tbs fresh thyme leaves OR 1 tbs dried
2 cups dry white wine
1 cup chicken broth
salt and pepper to taste

preheat the oven to 350 degrees.

over medium-high heat, warm the olive oil in an ovenproof casserole, and saute the chicken on both sides until golden, about 5 minutes total. turn off the heat. remove the chicken. spread the garlic cloves over the bottom of the casserole, sprinkle with thyme, and arrange the chicken on top. pour in the wine and broth, and season with salt and pepper. bake for 30 minutes. place the chicken into 6 soup plates. mash the garlic cloves in the broth and ladle over the chicken. serve hot with chunks of a baguette or italian bread for dipping.

serves 4-6