This chicken turned out really well and was delicious. I served it with a potato, onion, and mushroom mixture, but it would go well with anything.
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.
1 whole garlic head
1/3 cup (3 ounces) goat cheese with herbs, softened (I used feta with chopped sage)
6 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper (I used cayenne pepper and added garlic powder to season)
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.
Yield: 6 servings (serving size: 1 stuffed chicken breast half)
CALORIES 238 (31% from fat); FAT 8.1g (sat 3.3g,mono 2.9g,poly 1.1g); PROTEIN 37.3g; CHOLESTEROL 101mg; CALCIUM 46mg; SODIUM 292mg; FIBER 0.2g; IRON 1.5mg; CARBOHYDRATE 1.9g
Cooking Light, OCTOBER 2007