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Chicken Breasts Stuffed With Garlic And Herbed Coat Cheese Recipe
|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|
Calories 244 Calories from Fat 64
% Daily Value*
Total Fat 7 g11.2%
Saturated Fat 2.8 g14%
Trans Fat 0 g
Cholesterol 113.7 mg
Sodium 323.6 mg13.5%
Total Carbohydrates 0.96 g0.32%
Dietary Fiber 0.12 g0.49%
Sugars 0 g
Protein 42 g83.7%
Vitamin A 3.7% Vitamin C 4.7%
Calcium 2.2% Iron 7.6%
*Based on a 2000 Calorie diet
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.