Chicken Breasts Stuffed With Garlic and Herbed Goat Cheese |
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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Roasting the garlic mellows its bite and gives the stuffing a subtle hint of flavor. Stuff the chicken breasts up to a day ahead, refrigerate, and cook them just before guests arrive. Garnish each plate with a rosemary sprig. From Cooking Light 2007.......... Ingredients:
1 whole head of garlic |
1/3 cup herbed goat cheese, softened |
6 (6 ounce) boneless skinless chicken breast halves |
1/2 teaspoon kosher salt |
1/2 teaspoon fresh ground black pepper |
2 teaspoons olive oil |
Directions:
1. Preheat oven to 350°.
2. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp and cheese, stirring well; set aside.
3. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 4 teaspoons cheese mixture into each pocket. Sprinkle chicken evenly on both sides with salt and pepper.
4. Heat oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; cook 3 minutes or until lightly browned. Turn chicken over.
5. Bake at 350° for 20 minutes or until a thermometer registers 165°; let stand 5 minutes.
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