Tuesday, May 10, 2005

Chicken Breasts Stuffed with Garlic and Herbed Goat Cheese

Chicken Breasts Stuffed with Garlic and Herbed Goat CheeseChicken Breasts Stuffed with Garlic and Herbed Goat Cheese (Adapted from CL)

1 whole garlic head, papery skins removed
3 ounces herbed goat cheese, softened
6 boneless/skinless chicken breast halves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil

Preheat oven to 350

Place the head of garlic in foil and seal - bake for about 1 hour. Remove and let cool for 10 minutes. Carefully separate the cloves and squeeze each to extract garlic pulp.

In a small bowl, stir together garlic pulp and cheese until well combined.

Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Evenly stuff each chicken breast with a portion of the cheese mixture. Season chicken evenly on both sides with salt and pepper.

In a large oven-safe skillet, heat oil over medium-high. Add chicken - cook 3 minutes or until lightly browned. Turn chicken over and then place the skillet in the oven - bake until the chicken is done and a thermometer registers about 165 degrees, about 20 minutes. Remove and let sit for 5 minutes before serving.

Makes 6 servings

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