Pound chicken breast until thin (making cutlets) slice a small onion and about half a can of diced tomatoes (no juice). Then pour the Chardonnay Roasted garlic marinade over the chicken, onions and tomatoes and add a little salt, making sure the sauce has coated everything well
The sauce has all the wonderful flavor already in it, so no other seasoning is needed. Look at all that beautiful garlic!I bake for about 15 mins on 375, then flip the chicken breasts over and cook about 15 mins or so, (depends on how thick your chicken is)
This time I served the chicken mixture over mashed potatoes and spooned the sauce over the top and it really was so, so good.
So, if you ever happen upon a Napa Valley sauce I'd def suggest picking it up, cause your chicken will never be the same!