Chicken Breasts Stuffed With Garlic and Herbed Goat Cheese

Meredith .F's Note:

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. From Cooking Light 2007..........

• Total Time: 1 hrs 50 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 6

• 1 whole head of garlic
• 1⁄3; cup herbed goat cheese , softened
• 6 (6 ounce) boneless skinless chicken breast halves
• ½ teaspoon kosher salt
• ½ teaspoon fresh ground black pepper
• 2 teaspoons olive oil

Directions:

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.
5. Bake at 350° for 20 minutes or until a thermometer registers 165°; let stand 5 minutes.