Recipes by Nate - Chicken Breasts Stuffed with Garlic and Herbed Goat Cheese

Chicken Breasts Stuffed with Garlic and Herbed Goat Cheese

• 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.

by,
Nate Bruce