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Chicken Breasts Stuffed with Garlic and Herbed Goat Cheese

Becky Luigart-Stayner; Leigh Ann Ross
Yield 6 servings (serving size: 1 stuffed chicken breast half)
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.

Ingredients

  • 1 whole garlic head
  • 1/3 cup (3 ounces) goat cheese with herbs, softened
  • 6 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil

Nutrition Information

  • calories 238
  • caloriesfromfat 31 %
  • fat 8.1 g
  • satfat 3.3 g
  • monofat 2.9 g
  • polyfat 1.1 g
  • protein 37.3 g
  • carbohydrate 1.9 g
  • fiber 0.2 g
  • cholesterol 101 mg
  • iron 1.5 mg
  • sodium 292 mg
  • calcium 46 mg

How to Make It

  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. Bake at 350° for 20 minutes or until a thermometer registers 165°; let stand 5 minutes.