Brown Sugar Chicken

{adapted from Saving Dinner by Leann Ely}

1 1/2 Tablespoons olive oil (plus a sprinkle more for the dish)

6 cloves of garlic, smashed (or 1 Tablespoon of minced garlic)

3 Tablespoons packed brown sugar

4 giant boneless skinless chicken breasts like the ones in the big freezer bags, 

   (or 6 regular sized boneless skinless chicken breasts)


Preheat your oven to 500˚ (this a great meal to make on a cool gray day so that your oven warms the kitchen!). 


Line a casserole dish with foil and give it a thin coating of oil. Cut chicken into serving sized pieces and place in casserole dish.


Next heat the oil in a small skillet over low-medium heat. While the oil is heating, grab your garlic cloves from the head of garlic.

Don't waste your time peeling the garlic. Find something in your arsenal with a flat surface that will not cut you and smash each piece of garlic after which the papery skins should simply fall away with minimal effort. I like to use a measuring cup. 


After removing the skin, whack each piece of garlic once more and place it into the heated oil. Allow it to heat for 1 to 2 minutes. 

You need to be vigilant with it however, you do not want to let the garlic turn brown which will cause it to taste strong and bitter. 


Once you've completed this step, you've accomplished something very fancy: you have made garlic infused olive (or canola) oil. 


Remove from heat and, add the brown sugar to your fancy pants garlic infused oil and stir well. 


Almost finished, now just smear the brown sugar and garlic oil over the chicken pieces as evenly as you can and put it in the hot oven for 15 minutes.