|4||(6-oz) chicken breasts|
|2||plum tomatoes (diced)|
|2||cups roasted peppers (diced)|
|¼||cup olive oil|
|1||cup sauterne wine|
|2||tablespoons cooked garlic (recipe to follow)|
|1||cup grated sharp provolone cheese|
|¾||teaspoon black pepper|
|40||peeled garlic cloves|
|5||cups olive oil|
Grill chicken breasts 3 minutes on each side. Place aside. In 18 inch non-stick frying pan, add olive oil and garlic. When garlic is golden color, add diced tomatoes, basil leaves, roasted peppers, salt, black pepper. Saute for 5 to 7 minutes on medium flame. Place chicken breast on top of ingredients in frying pan, deglaze with cup of sauterne wine. Top with provolone cheese and simmer for 3 additional minutes with a lid on top.
For cooked garlic: Peel fresh garlic until you have about 40 cloves. Mince in food processor. Add 4 cups of oil to large frying pan. Heat oil on medium flame. Test oil by adding a small amount of garlic. Once oil is hot, add minced garlic, and lower flame. Saute garlic until in golden in color. Pour into metal container and add last cup of oil to stop cooking process. Cool, then refrigerate.