Friday, July 01, 2005

Chicken Stuffed with Goat Cheese and Garlic

*Click on the photo to enlarge

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

4 ounces soft goat cheese
3 tablespoons thinly sliced fresh basil, divided
1 tablespoon minced garlic
4 (6-ounce) skinless, boneless chicken breast halves
1 (25.5-ounce) jar Italian pasta sauce
3 whole garlic cloves
4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)

Combine goat cheese, 2 tablespoons basil, and minced garlic; set aside.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each half to a 1/4-inch thickness using a meat mallet or rolling pin. Divide the cheese mixture evenly among breast halves. Roll up jelly-roll fashion. Tuck in sides; secure each roll with wooden picks.

Heat the pasta sauce and whole garlic cloves in a large skillet over medium heat; add chicken. Cover and cook 25 minutes or until chicken is done. Serve over pasta. Garnish with 1 tablespoon basil.

1 comment:

  1. Sounds good, Joe. I've got an extra log of goat cheese bumping 'round my cheese drawer that needs to be used soon. Jolly good show.