Garlic -Stuffed Chicken Breasts

Ingredients

• 2/3 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon black pepper, freshly ground
• 2 heads garlic, roasted
• 1/4 teaspoon sage, rubbed
• 1/4 teaspoon thyme, dried
• 12 chicken breasts
• 2/3 cup milk
• 1 cup vegetable oil (for frying)

Directions

1. 1

   In a small bowl combine the flour, salt, paprika, cayenne and black pepper. Set aside.

2. 2

   Squeeze the roasted garlic into a small bowl, add the sage and thyme.

3. 3

   Mash this mixture with a fork until smooth.

4. 4

   Lift the skin away from the chicken and spread the garlic mixture over top of the chicken, then press the skin back down onto the chicken.

5. 5

   Pour milk into bowl.

6. 6

   Dip the chicken pieces into the milk then roll in the flour mixture.

7. 7

   Place chicken on rack 20 minutes to allow coating to dry.

8. 8

   Heat oil to 370°F in large skillet.

9. 9

   Fry chicken skin side down in single layer.

10. 10

    Turn occasionally, should take 10- 15 minutes.

11. 11

    Roasted Garlic:.

12. 12

    Preheat oven to 375°F.

13. 13

    Remove the outer layer of skin from a head of garlic.

14. 14

    Wrap the garlic in tin foil and roast for 1 1/2 hours.

15. 15

    Remove from oven and cool for about 10 minutes.

16. 16

    To remove the garlic puree, make a small cut in the skin of each clove and squeese the garlic into a small bowl, mash with fork.