Makes 4 servings. Difficulty
4 boneless chicken breasts with skin 1 Tablespoon fresh rosemary, minced 2 garlic cloves, minced and mashed Pinch of salt 1 Tablespoon olive oil 3/4 cup gf chicken stock 1/4 cup dry white wine Salt and freshly ground black pepper
Mash garlic with a pinch of salt. Add rosemary. Spread 3/4 of mixture under skin of breasts. Sprinkle top with remaining herb mixture. Season both sides of breasts with salt and freshly ground black pepper.
Preheat oven to 450 degrees F.
In an oven-safe skillet heat oil over medium-high heat. Saute chicken breasts on both sides until browned. Add chicken stock and wine to pan.
Bake, basting occasionally, for 30 minutes, or until done.