Cheese-stuffed chicken breasts
1/2 stick (1/4 cup) plus 2 tablespoons
4 ounces blue cheese, crumbled, at room
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3/4 cup each: grated Swiss cheese, cream cheese
at room temperature
1/8 teaspoon freshly grated nutmeg
6 boneless, skinless chicken breast halves,
pounded to 1/2-inch thickness
3 tablespoons Dijon mustard
1/3 cup flour
1 egg, beaten
1/4 cup dry bread crumbs
Makes 6 servings
1. Blend 2 tablespoons of the butter, blue cheese, Swiss cheese, cream cheese and nutmeg in a medium bowl; form mixture into six ovals. Refrigerate ovals at least 1 hour.
2. Spread each chicken breast half with mustard. Place a cheese oval in the center of each breast. Roll the breast around the cheese, pressing to cover and seal in the cheese; secure with a skewer.
3. Place the flour, egg and bread crumbs in three separate shallow bowls; roll each breast in the flour, then the egg, then crumbs. Place on a plate; cover. Chill 1 hour.
4. Heat the oven to 400 degrees. Heat remaining 1/2 stick of the butter in a large skillet over medium-high heat; add the chicken rolls. Cook, lightly browning all sides, about 6 minutes. Transfer to a baking pan; cook until breasts are cooked through, about 10 minutes.
Nutritional information per serving: 510 calories, 62 percent of calories from fat, 35 g fat, 21 g saturated fat, 197 mg cholesterol, 9 g carbohydrates, 39 g protein, 529 mg sodium, 0.3 g fiber