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!"
photo by DailyInspiration photo by DailyInspiration
photo by DailyInspiration
photo by lazyme photo by lazyme
photo by Bonnie G #2 photo by Bonnie G #2
photo by gailanng photo by gailanng
Ready In:
2hrs 37mins




  • 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.
  • 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.
  • Cover and chill 1 hour.
  • Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin.
  • Spread mustard evenly over each chicken breast half.
  • Top each with a chilled cheese ball.
  • Fold long sides of chicken over cheese ball; fold ends over, and secure with wooden picks.
  • Dredge chicken in flour; dip in egg, and roll in breadcrumbs.
  • Cover and chill 1 hour.
  • Brown chicken in clarified butter in a large ovenproof skillet over high heat 2 to 3 minutes.
  • Place skillet in oven; bake, uncovered, at 400 degrees for 7 minutes or until chicken is done.
  • Remove and discard the toothpicks.

Questions & Replies

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  1. This recipe turned out great! Loved the crunchy crust and the moist, delicious filling. I wouldn't change a thing about this recipe!
  2. This chicken was sooo delicious and moist. I prepared the cream cheese balls and the chicken earlier in the day so everything would be ready to go for our dinner. I cooked the chicken slightly longer than the recipe calls for and it was perfect. Will definitely make this again soon.
  3. Yummy chicken. I didn't brown the chicken first - too many toothpicks to work around, lol. But it still came out very good. Loved the slight hint of Dijon - think I might add a little more next time. Thanks breezer for a nice dinner. Made for ZWT7 for the Emerald City Shakers.
  4. I really had fun making this recipe. The only change I made was to cut the recipe in half and it still made plenty. There was a lot of the cheese mix left over, so think I'd try to cut that part even more. But no matter as the end result was wonderful. Loved the blend of flavors and how crispy the crust was. DH was really impressed when I set this on the table. This would make a really elegant company dinner. Made for ZWT 2011
  5. This was a nice different chicken dish. I didn't care for the blue cheese in this though and I like blue cheese. I skipped the browning in the butter and baked this at 400 degrees for about 40 minutes, spraying with some cooking spray half way through. Crisped up nicely. Had to use a lot of toothpicks and had 3 balls of the cheese mixture left over. My three chicken breasts were 26 oz. Thanks for sharing. Made for PRMR :)



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