Chicken Breasts Stufffed with Goat Cheese

1 whole garlic head
1/3 c (3 oz) goat cheese with herbs, softened
6 (6 oz) skinless, boneless chicken breast halves
1/2 t kosher saltl
1/2 t freshly ground black pepper
2 t olive oil

Preheat oven to 350. Remove white papery skinn 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; spueeze to extract garlic pulp. Discard skins. Combine garlic pulp and cheese, stirring well; set aside.

Cut a horizontal sllit 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 termometer registers 165; let stand 5 minutes. Serve with Buttery Polenta. Yield: 6 servings

Calories 238, Fat 8.1g