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20 Clove Chicken
Believe me - 20 cloves of garlic do NOT overpower the poultry!!! This is easy to prepare, and quite tasty!

(4 servings)

2 whole chicken breasts (skin on)
20 cloves garlic, unpeeled
4 stalks celery, julienned
¼ cup pear or apple juice
2 tablespoons minced fresh parsley
2 teaspoons dried tarragon
¼ teaspoon grated nutmeg
¼ teaspoon ground pepper
4 slices whole wheat bread, toasted

Preheat oven to 375° F.

Cut each chicken breast in half to make a total of 4 pieces; remove any visible fat. Place the chicken, skin side up, in a 9 x 13 inch baking dish. Add the garlic and celery to the pan. Sprinkle with the pear or apple juice, parsley, tarragon, nutmeg and pepper. Cover the dish tightly with foil and bake for about 1-½ hours.

Remove the skin from the chicken. Divide the chicken, vegetables and toast among 4 dinner plates. To eat the garlic, squeeze the cloves to release the softened centers and spread it on the toast in place of butter.

Calories
335
Protein (g)
29.1
Cholesterol (mg)
73
Fat (g)
12.1
Carbs (g)
27.9
Sodium (mg)
261



Calories from:
Fat
31.9%
Carbs
33.3%
Protein
34.7%

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