1 head of garlic, cloves seperated
1 small bunch fresh rosemary sprigs
6 tablespoons extra-virgin olive oil + more if needed
4 ounces smoked mozzarella cheese, shredded
1/2 cup fresh ricotta cheese
1/4 cup thinly sliced basil leaves
1/4 cup chopped roasted red pepper (from jar ok)
4 (8 ounce) boneless, skinless chicken breasts
salt and pepper
Heat oven to 375. Combine garlic cloves and 2 short rosemary sprigs in a small oven safe frying pan; cover with oil. Bake until garlic cloves are tender and lightly golden about 35-40 minutes.
Meanwhile stir together Mozzarella cheese, ricotta, roasted pepper and basil in a medium bowl. Using a small sharp knife and working with 1 chicken breast at a time, cut a 2 inch pocket into 1 side of the chicken breast. Divide cheese mixture among chicken pockets. Press edges to seal. Season with salt and pepper.
Brush grill pan with oil and heat over medium-high (4) heat. Grill chicken until golden on both sides, about 12 minutes total. Transfer chicken to a baking dish and bake until coooked through, 8-10 minutes.
Let chicken stand 5 minutes, then transfer to a serving dish. Remove the garlic oil from the oven. Garnish chicken with baked garlic cloves, and baked and fresh rosemary sprigs. Serve with garlic oil for drizzling.
(from La Cucina Italiana, Oct 2009)
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