Chicken Breasts with Roasted Garlic-Chevre Sauce

* Exported from MasterCook *

Chicken Breasts with Roasted Garlic-Chevre Sauce

Recipe By : Contemporary Southwest, Cafe Terra Cotta Cookbook, pg. 111
Serving Size : 6 Preparation Time :0:00
Categories : Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole head garlic
1 tablespoon olive oil
3 cups cream
2 tablespoons butter
4 ounces goat cheese, Chevre
salt and pepper -- to taste
6 whole boned chicken breasts -- skinless

Brush the whole garlic head with olive oil, wrap it in foil, and bake for 2
hours in a 200 degree oven. Meanwhile, bring the cream to a simmer and reduce
by half.

Let the roasted garlic cool enough to handle. Melt the butter in a skillet.
Cut off the top of the garlic and squeeze the soft cloves out into the
skillet. Cook slowly, stirring, until the garlic combines with the butter
into a smooth paste. Add the reduced cream and goat cheese and simmer until
smooth. Season with salt and white pepper.

Grill, bake, or saute the chicken breasts until they just spring back when
pressed with a fingertip. Serve with the garlic sauce.

Notes: I first ate roasted garlic in Italy, and my life has never been the
same. A roasted head of garlic can be combined with a multitude of things,
each on tasting better than the next. It goes wonderfully with cheese, not
just the goat cheese here but also Brie and other varieties. This sauce is
just as good with pasta as it is over chicken breasts.

Submitted to Recipelu by Chelle Gardner. Chelle51@aol.com

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