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.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Chicken breast heaven...

Jayashree432122
February 15, 2017
For me stuffing or deep-frying are the cooking methods that make chicken breasts the most worthwhile; and as I've made this several times now this is my favorite stuffed-breast recipe.  Today is Valentine's Day and I decided to treat myself with this dish, including homemade white-corn polenta.  I had to use 4 8-oz. breasts and as usual took the extra step of brining them for a couple of hours first to ensure they'd be moist and flavorful.   Roasted broccoli on the side, with a glass of white wine.  Mid-week comfort food and fine dining in one meal. 

kascps02's Review

singforjoy
September 15, 2011
This is a wonderful recipe! I've made it as instructed and at times when I'm short on time, I've even stuffed the chicken with boursin cheese or aloutte garlic and herb cheese. Same delicious result, but in a shorter time frame!

Jayashree432122's Review

kascps02
March 30, 2011
Good one

LaraRR's Review

LaraRR
March 09, 2011
Maybe I did something wrong but this was very bland - and I did sprinkle bread crumbs as well. My husband also said the sames thing. The best part about the meal was the mashed potatoes b/c I put some roasted garlic and goat cheese in them. But their are much better stuffed chicken recipes out there. I won't make this one again.

Hollypop's Review

detailaddict
August 03, 2010
Very good and easy to make. I sprinkled bread crumbs on top of the chicken like another reviewer said. Definitely will make again.

singforjoy's Review

ischade
February 24, 2010
This recipe is EXCELLENT! I added a few leaves of shredded fresh spinach to the inside of each chicken breast. The goat cheese made the chicken incredibly tender. One tip - instead of separating all the garlic cloves, cut off the root end and squeeze the garlic out at the same time from the top down.

RenoTX's Review

Wesmiller
November 18, 2009
This recipe had good flavor, and was fairly easy to make. I roasted the garlic a day ahead of time, while I had something else in the oven. I served it with CL buttery polenta, like the picture showed. This really needs a colorful, eye-popping side dish - the overall appearance of the chicken and polenta is fairly bland and unappetizing. I will cook in the skillet a little longer next time, before putting the chicken in the oven, to make sure that the chicken is really nice & brown -- that will probably help the appearance. I will make this again, it is a good tasty family dinner meal.

jdejonge's Review

RenoTX
August 21, 2009
I definately took review suggestions and added breaded crumbs......needs this. I can honestly say that I have never had goat cheese with herbs...... tasted like puke to me (and I love blue cheese). I would make again, but substitue gouda or swiss, or something that I am familar with.

ischade's Review

jdejonge
June 24, 2009
I modified this recipe: I was pressed for time so I omitted the garlic and instead added some sliced roasted red peppers (jarred) and a few fresh basil leaves to each breast. I cooked exactly according to the directions (the chicken was perfect) and after removing from the oven I deglazed the pan with a bit of stock and some balsamic vinegar which I reduced to a glaze to serve over the chicken. I served this with the buttery polenta (made with chicken stock instead of water) and roasted root vegetables. I would definitely serve this modified recipe to guests.

Wesmiller's Review

Hollypop
March 14, 2009
I cooked this for a party and everyone loved it. I took another reviewers suggestion and sprinkled it with bread crumbs as well, that made it even better. I also overcooked it worrying that 20 minutes wasn't enough, 20 minutes is definitely enough. I served it with a vegetable medley and rice pilaf, and it all went perfectly together.