Roasted Garlic Asiago Chicken & Potatoes

It’s no secret that I love anything cheesy.

Mr. HH even picked me up with a cheesy line when we were teens.  ‘Drop the zero & go with the hero’.

See, I’m a lost cause.

Um. What was I talking about?  I was just totally distracted by this ^^^.   Cheesy, garlic-y goodness.  Crazy good!

This is one of those recipes that I made up on a pantry challenge  – I found a whole block of asiago cheese in my refrigerator.  Yes, I found it…which means I had previously forgotten about it. Which I don’t understand because honestly, how can anyone forget about cheese? Especially when that someone is me, a self declared cheese addict.  (weekly meetings of the Cheeseaholics Anonymous takes place in my kitchen, beside the fridge – every day.  Bring cheese)

Pretty much your whole meal is in this dish.  Just toss a salad to go along with it, and you’re good to go.  Dinner is served…. and it’s delicious!

First thing, you need to roast your garlic.  Yo will need 2 whole heads of garlic. Gotta keep those vampires away, you know? Cut the top off of each head, place on a square of aluminum foil, & drizzle with olive oil. Close each up like a little purse full of garlic, and cook it on 350 for an hour.  You can also do individual cloves if that’s the kind of garlic you buy, sort of like I did here – but the flavor won’t be as garlic-y.

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Now, get your diced potatoes in the oven.  You can leave the skin on or take it off, it’s totally up to you.  Season them with salt & pepper – or use a seasoning blend.  I really like the garlic & herb kind from Weber.  Cover them with tinfoil, and bake for about 40 minutes.

Meanwhile, start on your chicken.  Season it with a little salt & pepper, & sear it on each side.

Set the chicken aside.

Now, it’s time to make the best part of all.  The roasted garlic & asiago cheese topping – yum!

Combine the roasted garlic, asiago, sour cream, cream cheese, & milk.

Now – let’s finish this up!

Take the potatoes out of the oven & uncover them.  Nestle the chicken breasts in with the potatoes.

Dollop the cheese mixture all on top of the chicken & potatoes.

Sprinkle with mozzarella & parsley.

Bake uncovered for 20 minutes.

Now, I like to sprinkle mine with a few strips of crumbled up crispy bacon but that’s totally optional.  Ok, you got me – bacon is never optional.  Totally mandatory.

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Roasted Garlic Asiago Chicken & Potatoes

Ingredients

• 6 medium-large potatoes diced (peeled optional)
• 4 boneless skinless chicken breasts
• 2 heads of roasted garlic
• 8 oz cream cheese
• 5 ounces Asiago cheese
• 1/2 cup sour cream
• 1/4 cup heavy cream or whole milk I've also used half & half in a pinch
• chopped parsley
• 1/2 cup shredded mozzarella
• salt & pepper to taste
• crumbled bacon optional

Instructions

• Preheat your oven to 400 degrees.
• Place the diced potatoes in a 9x13 baking dish. Sprinkle with salt & pepper or your favorite garlic herb seasoning. Cover with aluminum foil, & bake for 40 minutes.
• Meanwhile, season both sides of the chicken breasts with salt & pepper. Sear the chicken on each side in a hot skillet. Remove to a paper towel & set aside.
• Combine the roasted garlic, cream cheese, Asiago cheese, sour cream & heavy cream/milk together. Take the potatoes from the oven & nestle the chicken breasts in the dish. Then, dollop the cheese mixture all over. Sprinkle with mozzarella cheese & parsley.
• Bake at 400 for 20 minutes. If desired, sprinkle with a few slices of crispy bacon crumbled up.