Chicken Breasts Stuffed with Garlic and Herbed Goat Cheese

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.

Yield: 6 servings (serving size: 1 stuffed chicken breast half)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 238
  • Calories from fat: 31%
  • Fat: 8.1g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1.1g
  • Protein: 37.3g
  • Carbohydrate: 1.9g
  • Fiber: 0.2g
  • Cholesterol: 101mg
  • Iron: 1.5mg
  • Sodium: 292mg
  • Calcium: 46mg

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

Preparation

  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.
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