Calling all the garlic lover's!!

Today it's all about the Garlic!. I am going to give you guy's a recipe that you will cherish for all time. This recipe is one of my favorites to cook for my friend's, family, and also because it is full of Garlic!. I am a lover of Garlic. I use Garlic in everything I cook and if you are a close friend of mine you would know how I love to smell like Garlic after a good meal. If you love Garlic as much as I do, then you will like my recipe's and this one is killer.

What do you know about Garlic?

Did you know that Egyptians worshiped Garlic?. Egyptians placed Garlic clay bulbs in the tomb of Tutankhamen. Egyptians also used Garlic as currency. Up until the beginning of the twentieth century in the United States, Garlic was primarily found in ethnic food's. This injustice done to Garlic was mainly do to the early twentieth century food snobs whom believed Garlic to be a minor seasoning and frowned upon using it. Thankfully by the mid 1900's we as American's became to embrace Garlic and it's wonderful tribute to the flavor it brings to food. I hope you all enjoy this recipe.

You will need:

6 potatoes

4 thick cut chicken breast's

4 bulb's of GARLIC, not cloves.. full bulbs

1/4 cup olive oil

1 teaspoon sea salt

1 teaspoon white pepper

3 cups fresh spinach

1/4 sun-dried tomatoes in oil, diced

1 pound fresh brie cheese

1 cup feta cheese

1/4 cup rosemary minced

1/2 lemon

Marinate chicken breast's in olive oil, salt, cracked black pepper and lemon juice for a full day and night. I utilized fresh herbs such as the Rosemary from my local market. Next day take your chicken breast's out and let them rest for about an hour before you work with them. In the meantime, fire up the oven to 350 degrees F. Take your Garlic bulbs and slice them into halves diagonally on a roasting pan. Season with olive oil and sea salt. Roast the pan in the oven for about 15 min or until Garlic is nice and golden brown and your whole home smells like Garlic and heavenly!. Take out and set aside.

Now heat your saute pan with some olive oil on med-high and throw in 6 cloves of your roasted Garlic chopped and hot. Add Spinach and saute until it is just wilted. Season with sea salt and white pepper. Chop up the sun-dried tomatoes and toss with Spinach. When the Spinach has cooled, throw in the brie and feta cheese and all the Garlic but about a bulbs worth. You can easily pull the Garlic from the husks with a tooth pick to pull it out. Mix together very well!.

You can also throw in a teaspoon of Rosemary at this point, I like to keep extra to top the chicken breast's before putting in the oven. Set the mixture aside. Take your chicken breast's out and on a cutting board cut a slice into the side of them. Carefully stuff the chicken breast's with your roasted Garlic mixture. Lightly coat a baking dish with olive oil, Throw those into the dish ( this is where I put extra Rosemary on the top of the chicken with some sea salt and white/black pepper ). Cook for about 35 min or until fully cooked.

Next get your potatoes on the stove. When they are cooked drain and rinse. Add 2 tablespoons of butter 6 cloves of minced garlic, to taste of sea salt, white pepper, black pepper, thyme, Rosemary and about 1/4 cup of cream. I serve the chicken breast's over the mashers.

For the sauce, take 4 tablespoons of butter and melt in saucepan over low heat. Add about 6 cloves of fresh minced Garlic, 1/4 cup of cream and 4 tablespoons of good quality balsamic vinegar. Throw in a sprig of fresh Rosemary and let reduce the sauce to about 1/3. Take out the Rosemary. To plate place the meat over the Garlic mashers and sprinkle the sauce over the meat and around the plate. It also excellent to have some fresh local produce of your choice to accompany this meal. This is such a easy gourmet meal to prepare and you can even make the Spinach mixture the night before. I hope you enjoy and LONG LIVE GARLIC!!!!.