Chicken Breasts Stuffed with Garlic and Herbed Goat Cheese

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1  garlic head whole
• 3 ounces goat cheese with herbs, softened
• 0.5 teaspoon kosher salt 
• 2 teaspoons olive oil 
• 36 ounce chicken breast halves boneless skinless

Equipment

• frying pan
• oven
• kitchen thermometer
• aluminum foil

Directions

1. Preheat oven to 35
2. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil.
3. Bake at 350 for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
4. Combine garlic pulp and cheese, stirring well; set aside.
5. 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.
6. Sprinkle chicken evenly on both sides with salt and pepper.
7. Heat oil in a large ovenproof skillet over medium-high heat.
8. Add chicken to pan; cook 3 minutes or until lightly browned. Turn chicken over.
9. Bake at 350 for 20 minutes or until a thermometer registers 165; let stand 5 minutes.