Meal: Chicken Breasts Stuffed with Garlic and Herbed Goat Cheese, Buttery Polenta, and Roasted Root Vegetables

Chicken Breasts Stuffed with Garlic and Herbed Goat Cheese:

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

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. Slice before serving on top of Buttery Polenta.

Cookinglight October 2007


Buttery Polenta: This side dish can also be easily adapted to accompany basic roasted chicken, pork, or beef by stirring in your favorite cheese at the end.

Ingredients
5 cups water
3/4 teaspoon salt
1 cup dry polenta
2 1/2 tablespoons butter
1/4 teaspoon freshly ground black pepper

Combine 5 cups water and salt in a saucepan over medium-high heat; bring to a boil. Gradually add polenta, stirring constantly with a whisk. Reduce heat to low, and simmer 20 minutes or until mixture is thick, stirring often. Remove from heat. Stir in butter and pepper. Serve polenta topped with the stuffed chicken breast.

Cookinglight October 2007


Roasted Root Vegetables:

Ingredients
1 (9-ounce) fennel bulb with stalks
2 cups (1/2-inch) cubed peeled butternut squash
1 1/2 cups (1-inch-thick) slices parsnip
1 1/2 cups (1-inch-thick) slices carrot
1 tablespoon olive oil
1 1/2 teaspoons chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash freshly grated nutmeg
Cooking spray
1/3 cup (1 1/2 ounces) freshly grated Parmigiano-Reggiano cheese (optional)

Preheat oven to 425°.

Trim tough outer leaves from fennel. Cut fennel bulb in half lengthwise; discard core. Cut each half into three wedges. Combine fennel, squash, and next 7 ingredients (through nutmeg) in a large shallow roasting pan coated with cooking spray. Bake at 425° for 35 minutes or until vegetables are tender, stirring occasionally. Sprinkle vegetable mixture with cheese, if desired.

Cookinglight October 2007