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1
Preheat oven to 350F.
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2
Remove white papery skin from garlic head but do not separate or peel the individual cloves.
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3
Wrap garlic in foil and bake at 350F for 1 hour.
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4
Separate cloves and squeeze to extract the pulp.
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5
Discard skins.
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6
Combine pulp and spreadable cheese and stir well.
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7
Cut a horizontal slit in the chicken breasts but not all the way through and open like a book.
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8
Spread the garlic-cheese mixture on the breasts and fold to retain their original shape.
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9
You can secure the chicken shut with toothpicks or cooking twine; mine was fine with no securing.
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10
Add salt, pepper, and chicken seasoning to both sides of the breasts.
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11
Heat oil in a large oven-proof skillet over medium-high heat.
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12
Add chicken the the pan and cook 2 minutes per side, or until lightly browned.
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13
Transfer the pan to the oven and bake at 350F for 20 minutes or until a thermometer reads 165F; let stand for 5 minutes.
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14
While the chicken is baking, add butter to a sauce pan over medium-low heat.
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15
Add peas to the pan.
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16
Season with salt and pepper; stir to mix elements together.
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17
Add the goat cheese and mix until slightly melted and incorporated.
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18
Add the rest of the cheese and stir until melted.
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19
Place the peas on the plate and top with the chicken.
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20
Served hot and enjoy.
