Preheat your oven to 400°F (200°C). Wrap the garlic cloves in foil with a drizzle of olive oil and roast in the oven for about 20-25 minutes until soft and fragrant. This helps develop a sweet, caramelized flavor that deepens the sauce.
1 tablespoon olive oil
Remove the roasted garlic from the oven and let it cool slightly. Meanwhile, season the chicken breasts with salt, black pepper, and a dash of red pepper flakes for a bit of heat.
1 tablespoon olive oil
Heat a tablespoon of olive oil in a skillet over medium-high heat. Sear the chicken breasts for about 4-5 minutes on each side until they develop a golden-brown crust. You should hear a satisfying sizzle and see the edges turn a rich caramel color.
1 tablespoon olive oil
Once browned, remove the chicken from the skillet and set aside. In the same skillet, add the spicy tomato sauce and bring it to a gentle simmer, scraping up any browned bits from the bottom.
1 tablespoon olive oil
Squeeze the roasted garlic out of its skin into the sauce, mashing it into a smooth paste. Stir well and let the sauce cook for another 5 minutes to meld the flavors.
1 tablespoon olive oil
Return the browned chicken breasts to the skillet, nestling them into the sauce. Cover and simmer on low heat for about 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
1 tablespoon olive oil
Finally, sprinkle freshly chopped basil over the dish for freshness and aroma. Serve the chicken hot, topped with grated parmesan if desired, alongside crusty bread or rice.
1 tablespoon olive oil
