Cranberry-Gorgonzola Stuffed Chicken |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Chicken breasts go from ordinary to extraordinary when filled with tart cranberries and creamy Gorgonzola. Make it a meal with couscous and a green salad. Ingredients:
6 boneless skinless chicken breast halves (6 ounces each) |
1 cup (4 ounces) crumbled gorgonzola cheese |
1/2 cup dried cranberries |
2/3 cup chopped walnuts |
1/3 cup packed fresh parsley sprigs |
2/3 cup dry bread crumbs |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 eggland's best® eggs, beaten |
1 tablespoon dijon mustard |
1/2 cup king arthur unbleached all-purpose flour |
Directions:
1. Flatten chicken to 1/4-in. thickness. In a small bowl, combine cheese and cranberries. Spoon 1/4 cup cheese mixture down the center of each chicken breast. Roll up and secure with toothpicks.
2. Place walnuts and parsley in a food processor, cover and process until ground. Transfer to a shallow bowl; stir in the bread crumbs, salt and pepper. In another shallow bowl, combine eggs and mustard. Place flour in a third shallow bowl. Coat chicken with flour, then dip in egg mixture and coat with walnut mixture.
3. Place seam side down in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 35-40 minutes or until a thermometer reads 170°. Discard toothpicks. Yield: 6 servings.
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