Chicken Americana With Wisconsin Bleu Cheese

This was in a Wisconsin Milk Marketing Board Pamphlet. I have not tried this yet.
- Ready In:
- 1hr 10mins
- Serves:
- Yields:
- Units:
4
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ingredients
- 6 boneless skinless chicken breasts
- 4 ounces blue cheese
- 3 ounces cream cheese, softened
- 2 tablespoons walnuts, chopped
- 3 tablespoons dry breadcrumbs
- 1 tablespoon parsley, chopped
- 1⁄2 teaspoon pepper (to taste)
- 1⁄4 cup flour
- 2 tablespoons butter
directions
- Preheat oven to 375 degrees.
- Place each chicken breast between two sheets of wax paper and pound to 1/2 inch thickness, being careful not to tear the paper.
- In a medium bowl, combine bleu cheese, cream cheese, walnuts, bread crumbs, parsley and pepper. Blend thoroughly.
- Place 1/3 cup mixture on one side of the checken breast. Roll breast to enclose the filling. Secure the breast with toothpicks. Repeat process with all of the chicken breasts.
- Lightly flour the chicken breasts. Saute the breasts in butter until golden brown. To finish the breasts, bake for 20 minutes.
- Remove breasts and let rest 5 to 8 minutes. Remove toothpicks. Slice and serve.
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RECIPE MADE WITH LOVE BY
@SrtaMaestra
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@SrtaMaestra
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"This was in a Wisconsin Milk Marketing Board Pamphlet. I have not tried this yet."
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This was a visually fancy dish that tasted great. I think it would be helpful to know how many pounds of chicken to use. Chicken breasts vary greatly in size; I had three giant ones, so they could accommodate 1/3 c. filling. I can't imagine trying to stuff that much filling (and folding chicken all around it) in a smaller chicken breast. I also thought this desperately needed a sauce, perhaps a simple white wine reduction. Next time I would not serve it without that. Folks at the table thought this was delicious!Reply
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Whoo-Hoo ! Recipe sent to me by my Shoebox Mystery Swap partner ! I am not always dextrous enough to form "pockets" and "rolled" filled recipes, but this was very simple and clearly directed. DH and I enjoyed this tonight with Swiss chard from the garden and sour cream/dill mashed potatoes. Sadly, my blue cheese was not Wisconsin, but the sub was a delight. Thanks, SrtaMaestra, for sharing. It is a keeper !Reply
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