Oral Allergy Syndrome Friendly Roasted Garlic Cream Chicken

Total time1 hr 10 min

Prep time15 min

Cook time55 min

Oral Allergy Syndrome Friendly Roasted Garlic Cream Chicken

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Ingredients

4 servings

For the roasted garlic

1 whole head of garlic
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
1 tsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
½ tsp salt
2 tbsp olive oil

For the cream sauce

1 cup chicken broth
1 cup heavy cream
1 tsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
¼ tsp salt

For serving

1 tbsp fresh flat-leaf parsley, chopped (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 400°F (205°C). Place the head of garlic cut-side up in a small baking dish or on a square of foil. Drizzle with 1 tsp olive oil, then wrap tightly in foil. Roast for 40–45 minutes, until the cloves are deeply golden and completely soft when pressed.
2
Remove the garlic from the oven and let it cool for 5 minutes. Squeeze the softened cloves out of their skins into a small bowl and mash them into a smooth paste with a fork. Set aside.

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