8 cloves garlic, peeled
2 tablespoons olive oil
4 chicken breasts, skinned
flour for coating
salt & freshly ground black pepper
knob butter

Roasted garlic
8 tablespoons Mary Berry's Lemon & Thyme Sauce
2 sprigs of fresh or 1 teaspoon of dried rosemary

Garnish
4 grilled portobello mushrooms
4 sprigs fresh Rosemary

1.  Line small roasting tin with foil.  Put the peeled garlic cloves in
the tin at one end and drizzle with a little olive oil.  Arrange chicken
breasts at the other end of the tin, brush with a little oil and season
with salt and pepper.. 
2. Place in a preheated oven 200/400/Gas 6 for about 25-30 minutes until garlic is soft and chicken is cooked.
3.  Brush each side of the mushrooms with a little oil, cook in very hot
frying pan for about 2 minutes on each side, set aside and keep warm.
4. Gently heat Mary Berry's Lemon & Thyme Sauce and add the roasted
garlic cloves, mash the garlic down a little in the sauce while heating..
5.  Arrange the mushrooms in the centre of the plates.  Top with the
chicken breast.  Pour the sauce on the chicken and Garnish with a sprig of
rosemary.

Serves 4