My weekend wasn’t all negative food-wise … Saturday night, I made the most delicious chicken recipe and I just have to share it here. I got it from CookingLight.com, my go-to site.
We were looking for a chicken recipe that wasn’t a usual: i.e., baked chicken, chicken parm, BBQ chicken, herbed chicken, grilled chicken, chicken cacciatore …
I remembered I had a container of goat cheese from Trader Joe’s in the fridge intended for salads, and did a search on CookingLight.com and came across this delightful recipe (but I didn’t serve it over polenta like the pic — hubby wanted rice and I wanted salad on the side).
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.
Yield 6 servings (serving size: 1 stuffed chicken breast half)
Ingredients 1 whole garlic head 1/3 cup (3 ounces) goat cheese with herbs, softened 6 (6-ounce) skinless, boneless chicken breast halves 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 teaspoons olive oil Preparation
Preheat oven to 350°.
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.
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.
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° for 20 minutes or until a thermometer registers 165°; let stand 5 minutes.
Nutritional Information Calories:238 (31% from fat) Fat:8.1g (sat 3.3g,mono 2.9g,poly 1.1g) Protein:37.3g Carbohydrate:1.9g Fiber:0.2g Cholesterol:101mg Iron:1.5mg Sodium:292mg Calcium:46mg Georgeanne Brennan, Cooking Light, OCTOBER 2007
Our review? FANTASTIC!!! Hubby loved it, I loved it … and it made enough leftovers for lunch today and tomorrow