2) Warm the olive oil and halved garlic clove in a large, heavy frying pan over medium-high heat until the garlic is fragrant, about two minutes. Add the chicken. Brown the chicken on all sides, about three minutes per side. Remove the chicken from the pan and remove and discard the garlic. Add the wine and simmer for two minutes while scraping up the brown bits from the bottom of the pan with a wooden spoon.
3) Meanwhile, combine the tomatoes and red pepper flakes in a blender and blend until smooth. Add the tomato mixture to the reduced wine in the pan. Simmer for five minutes to let the flavours marry.
4) Return the chicken to the pan. Simmer the chicken in the tomato sauce for 10 minutes. Turn the chicken over and simmer until cooked through, 5-7 minutes.
5) Remove the chicken from the pan. Season the tomato sauce with salt and pepper. Spoon the tomato sauce onto serving plates or a serving platter. Slice the chicken into two 1/2cm rounds. Remove the toothpicks. Place the chicken over the sauce and serve immediately.