Roasting the garlic mellows its bite and gives the stuffing a subtle hint of flavor. Stuff the chicken breasts up to a day ahead, refrigerate, and cook them just before guests arrive. Garnish each plate with a rosemary sprig.
Usually, I make this as a side dish to go with veal cutlets or a roast. You could also serve it as a main dish along with a salad and hot garlic bread if you like. —Patricia Collins, Imbler, Oregon
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One of my favorite things about fall is APPLES! I love them in desserts, in main entrees, on their own, on pizza (had that the other night and LOVED it) and did Skip to main content
