Tuesday, September 6, 2011

Chicken Breasts Stuffed with Garlic and Herbed Goat Cheese

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 serving. Garnish each plate with a rosemary sprig.  Jud doesn't care for rosemary, so I left this off. It would add color and be a nice garnish.  We ate every bite of all we had.  The okra was fresh, but not from our garden. I slow cooked the onions for about 30 minutes and then added the tomatoes and okra and cooked it slow for about 30 more minutes.  Came from a Cooking Light Magazine, but I didn't not know which month.
Printable Version:
Ingredients for the Chicken Breasts:
1 whole garlic head Since I only made two chicken bereasts, I cut everything in 1/2.
3 oz goat cheese with herbs, softened
6 skinless, boneless chicken breasts halves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil
1. Preheat oven to 350 degrees F.
2. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in floi. Bake at 350 degrees F. for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp and cheese, stirring well; set aside. Since I only used about 1 1/2 oz. of cheese, I only used a little less than 1/2 of the garlic head.  I cut the head in half and put it in the refrigerator. I used 1/2 of it in the stuffing.
3. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff about 4 teaspoons of the cheese mixture into each pocket.. Sprinkle chicken evenly on both sides with salt and pepepr.
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 degrees F. for 15-20 minutes or until a thermometer registers 165 degrees; let stand 5 minutes. 

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