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Categories:
garlic garlic chicken breasts salt peppercorn chicken seasoning extra-virgin olive oil English peas sweet cream butter salt ground peppercorn goat cheese cheese
Viewed: 39 - Published at: 5 years agoIngredients
- 1 head garlic
- 6 oz garlic and herbed spreadable cheese
- 2 lb chicken breasts
- 1/2 tsp salt
- 1/2 tsp freshly ground peppercorn
- 1/2 tsp Montreal chicken seasoning
- 1 tbsp extra virgin olive oil
- 3 cup English peas
- 1 tbsp sweet cream butter
- 1/4 tsp Mediterranean Sea salt
- 1/4 tsp freshly ground peppercorn
- 1 tbsp goat cheese
- 1/2 cup shredded parmegiano-reggiano cheese
Method
- Preheat oven to 350F.
- Remove white papery skin from garlic head but do not separate or peel the individual cloves.
- Wrap garlic in foil and bake at 350F for 1 hour.
- Separate cloves and squeeze to extract the pulp.
- Discard skins.
- Combine pulp and spreadable cheese and stir well.
- Cut a horizontal slit in the chicken breasts but not all the way through and open like a book.
- Spread the garlic-cheese mixture on the breasts and fold to retain their original shape.
- You can secure the chicken shut with toothpicks or cooking twine; mine was fine with no securing.
- Add salt, pepper, and chicken seasoning to both sides of the breasts.
- Heat oil in a large oven-proof skillet over medium-high heat.
- Add chicken the the pan and cook 2 minutes per side, or until lightly browned.
- Transfer the pan to the oven and bake at 350F for 20 minutes or until a thermometer reads 165F; let stand for 5 minutes.
- While the chicken is baking, add butter to a sauce pan over medium-low heat.
- Add peas to the pan.
- Season with salt and pepper; stir to mix elements together.
- Add the goat cheese and mix until slightly melted and incorporated.
- Add the rest of the cheese and stir until melted.
- Place the peas on the plate and top with the chicken.
- Served hot and enjoy.
