Chicken Breasts Stuffed With Garlic And Herbed Coat Cheese Recipe


Difficulty LevelMediumHealth IndexAverage
MethodMain Ingredient


 Whole garlic head1
 Herb goat cheese3 Ounce, softened (1/2 Cup)
 Skinless boneless chicken breast36 Ounce (6 In Number Of 6 Ounce Each)
 Kosher salt1⁄2 Teaspoon
 Freshly ground black pepper1⁄2 Teaspoon
 Olive oil2 Teaspoon

Nutrition Facts

Serving size

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.
Discard skins.
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.