1 small garlic head
1/3 c. (3 oz.) goat cheese with herbs, softened
6 (6 oz.) skinless, boneless chicken breast halves
salt to taste
pepper to taste
2 tsp. olive oil
Preheat oven to 350 degrees. Remove papery skin from garlic head (do not peel or separate cloves). Wrap head in foil. Bake at 350 degrees for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract pulp. Discard skins. Combine garlic pulp and cheese, stirring well; set aside. (Roasting the garlic mellows its bite.)
Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 4 tsp. cheese mixture into each pocket. Sprinkle chicken evenly with salt & pepper. (Chicken breasts may be stuffed up to a day ahead, refrigerate, and cook them just before serving.) Heat oil in a large frying pan over medium-high heat. Add chicken to pan; cook 3 minutes on each side until lightly browned. Place chicken in a greased glass pan. Bake at 350 degrees for 35-45 minutes or until meat thermometer registers 180 degrees. Let stand 5 minutes. (Note: You may use plain goat cheese and add 1 tsp. rosemary and 1/2 tsp. thyme to it.)
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