Pan roasted garlic chicken, salad with creamy caper dressing and garlic toast

Chicken:
3 large cloves of garlic, finely chopped
1 c fresh parsley, chopped (a few handfuls)
1 tsp of hot sauce (Sweet Chili Pepper)
10-12 basil leaves, chopped
5 tbsp of EVOO
Fresh ground sea salt and black pepper
2  pieces of 1/2 to 1 lb boneless, skinless chicken, pounded to flatten some

Dressing:

4 tbsp sour cream
2 tbsp capers, drained, coarsely chopped
2 tbsp red wine
3 tbsp of fresh dill, chopped
3 tbsp EVOO
1 large clove of garlic, finely chopped

Salad:
5-6 large leaves of Red Leaf lettuce
1/2 pint of cherry tomatoes, halved

Bread:

4 slices of crusty Italian bread
1 clove of garlic, finely chopped
Paprika
EVOO to drizzle

Preheat oven to 400.
In a shallow dish combine all ingredients for chicken (minus the chicken).  Add the chicken breasts and allow to marinate.
Next combine ingredients for dressing (except for EVOO).  In a slow and steady stream, add the EVOO, whisking as you go.
Preheat a large skillet over medium high heat.  Add chicken to the hot pan and brown each side approx 2-3 minutes.  Use a splatter screen so not to burn yourself from any excess oil.  Transfer chicken to oven and roast for 15 minutes or until the chicken is done.
Combine salad ingredients and dress with creamy caper dressing.
Place bread on a sprayed pan and drizzle evenly with EVOO and sprinkle with chopped garlic and paprika.  Once chicken is done, turn broiler onto to high and place bread on top rack, broiling until it starts to brown.