Chicken Joseph Monroe

These are stuffed boneless chicken breasts. The nutmeg brings out the flavor of the blue cheese and Swiss cheese nestled in the chicken. Also has cream cheese, which for me has always been a plus! Delicious!

• Ready In: 2 hrs 37 mins
• Serves: 6

Ingredients

• 1⁄4 cup butter
• 6 1⁄2 ounces cream cheese, softened
• 1⁄3 cup blue cheese, crumbled
• 1⁄4 cup butter
• 1  tablespoon butter
• 1⁄4 teaspoon nutmeg, ground
• 3⁄4 cup swiss cheese, shredded
• 24  ounces boneless skinless chicken breast halves
• 1  tablespoon Dijon mustard
• 1⁄3 cup all-purpose flour
• 1  egg, large, beaten
• 1⁄2 cup  breadcrumbs, dry and finely crushed

Directions

1. Melt 1/4 cup butter over low heat. The fat will rise to the top, and the solids will sink to the bottom. Skim off the white froth that appears on top. Then strain off the clear, yellow clarified butter, keeping back the sediment of the milk solids. Set the clarified butter aside.
2. Combine cream cheese and the next 3 ingredients in a large mixing bowl; beat at medium speed of an electric mixer until creamy. Shape the mixture into 6 balls; roll in Swiss cheese.
3. Cover and chill 1 hour.
4. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin.
5. Spread mustard evenly over each chicken breast half.
6. Top each with a chilled cheese ball.
7. Fold long sides of chicken over cheese ball; fold ends over, and secure with wooden picks.
8. Dredge chicken in flour; dip in egg, and roll in breadcrumbs.
9. Cover and chill 1 hour.
10. Brown chicken in clarified butter in a large ovenproof skillet over high heat 2 to 3 minutes.
11. Place skillet in oven; bake, uncovered, at 400 degrees for 7 minutes or until chicken is done.
12. Remove and discard the toothpicks.