Ingredients:
1 large head garlic (about 4 oz.)
1/2 teaspoon olive oil
4 boneless, skinless chicken breast halves (1 1/2 lbs. total)
1 tablespoon chopped fresh thyme or
1 teaspoon dried thyme
1/4 teaspoon coarsely ground pepper
1/8 teaspoon salt
1/4 cup shredded fontina cheese
4 small thyme sprigs
Directions:
Slice 1/4 inch off top of garlic head. Then rub garlic with oil. Wrap garlic in foil and bake in a 375 degree F oven until very soft when pressed (about 1 1/4 hours). Carefully remove garlic from foil; transfer to a rack and let stand until cool enough to touch (about 10 minutes).
Meanwhile, rinse chicken, pat dry, and sprinkle with chopped thyme and pepper. Place, skinned side up, in a lightly oiled 9-inch baking pan. Bake in a 450 degree F oven until meat in thickest part is no longer pink; cut to test (12 to 15 minutes). Meanwhile, squeeze garlic cloves from skins into a small bowl. Add salt; mash garlic thoroughly with a fork, incorporating salt.
Spread a fourth of the garlic mixture over each chicken piece; then sprinkle chicken with cheese. Return to oven; continue to bake just until cheese is melted and bubbly (about 3 more minutes). Press a thyme sprig into cheese on each piece of chicken.
No comments:
Post a Comment