Chicken Breasts Stuffed with Garlic and Herbed Goat Cheese

Chicken Breasts Stuffed with Garlic and Herbed Goat Cheese Recipe
Becky Luigart-Stayner; Leigh Ann Ross
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.


6 servings (serving size: 1 stuffed chicken breast half)

Recipe from

Cooking Light

Nutritional 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


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


Preheat oven to 350°.

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.

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.

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.

Georgeanne Brennan,

Cooking Light

October 2007
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