I started out with this recipe and an idea from my friend Meredith.
I roasted one bulb of garlic and mashed the soft cloves with about half a package of crumbled goat cheese.
I marinated boneless skinless chicken breasts in olive oil, lemon juice and Italian seasoning. Michael butterflied the chicken and stuffed it with the garlic-cheese mixture. I baked it instead of pan-searing, about 30 min at 350.
I served parmesan couscous (Near East mix) and sauteed carrots and spinach on the side.