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.

Georgeanne Brennan
Recipe by Cooking Light October 2007

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Becky Luigart-Stayner; Leigh Ann Ross

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

238 calories; calories from fat 31%; fat 8.1g; saturated fat 3.3g; mono fat 2.9g; poly fat 1.1g; protein 37.3g; carbohydrates 1.9g; fiber 0.2g; cholesterol 101mg; iron 1.5mg; sodium 292mg; calcium 46mg.