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MAIN: GARLIC CHICKEN

Source of Recipe

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List of Ingredients

The deeply mellow flavor of roasted garlic teams with mild, nutty fontina for a wounderful combination of flavors.
This can be on the grill and it is just wounderful! And NO HOT KITCHEN!!

1 large head garlic
1/2 teaspoon olive oil
4 boneless, skinless chicken breast halves (1 1/2 lbs.
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




Recipe

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). This is also done on the grill and works just great!!

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 350 degree F oven until meat in thickest part is no longer pink. 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.

Yield: Makes 4 servings.