Brush the whole garlic head with olive oil, wrap it in foil, and bake for 2 hours in a 200 degree oven. Meanwhile, bring the cream to a simmer and reduce by half.
Let the roasted garlic cool enough to handle. Melt the butter in a skillet. Cut off the top of the garlic and squeeze the soft cloves out into the skillet. Cook slowly, stirring, until the garlic combines with the butter into a smooth paste. Add the reduced cream and goat cheese and simmer until smooth. Season with salt and white pepper.
Grill, bake, or saute the chicken breasts until they just spring back when pressed with a fingertip. Serve with the garlic sauce.
Notes: I first ate roasted garlic in Italy, and my life has never been the same. A roasted head of garlic can be combined with a multitude of things, each on tasting better than the next. It goes wonderfully with cheese, not just the goat cheese here but also Brie and other varieties. This sauce is just as good with pasta as it is over chicken breasts.
Submitted to Recipelu by Chelle Gardner. Chelle51@aol.com