Chicken Breasts Stuffed With Garlic And Herbed Coat Cheese
|Whole garlic head||1|
|Herb goat cheese||3 Ounce, softened (1/2 Cup)|
|Skinless boneless chicken breast||36 Ounce (6 In Number Of 6 Ounce Each)|
|Kosher salt||1⁄2 Teaspoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Olive oil||2 Teaspoon|
Preheat oven to 350°.
Remove white papery skin from garlic head (do not peel or separate the cloves).
Wrap head in foil.
Bake at 3500 for 1 hour, and cool 10 minutes.
Separate cloves; squeeze to extract garlic pulp.
Combine garlic pulp and cheese.
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 mediumhigh heat.
Add chicken to pan; cook for 3 minutes or until lightly browned.
Turn chicken over.
Bake at 350° for 20 minutes or until a thermometer registers 1650; let stand 5 minutes.