Chicken Breasts Stuffed with Garlic and Herbed Goat Cheese

Chicken 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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