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Cheese-stuffed chicken breasts

Cheese-stuffed chicken breasts

1/2 stick (1/4 cup) plus 2 tablespoons

butter, softened

4 ounces blue cheese, crumbled, at room

temperature

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

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