Main dishes

Blue Cheese-Stuffed Chicken Breasts

Blue Cheese-Stuffed Chicken Breasts recipe

photo by:

kraft

Another winner from Kraft! I used a dry white wine instead of the vermouth and was still fabulous! Definitely recommended this to my friends.

posted by

a cook

on 9/14/2009

time

prep:

10 min

total:

45 min

servings

total:

4 servings

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What You Need

small boneless skinless chicken breast halves (1 lb.), pounded to 1/4-inch thickness

1/8

tsp. black pepper

1/2

lb. prosciutto (8 slices)

1/4

cup ATHENOS Blue Cheese

medium onion, finely chopped

portobello mushrooms, finely chopped

cloves garlic, minced

Tbsp. olive oil

cup chicken broth

1/2

cup sweet vermouth

Make It

SEASON chicken with pepper. Layer 2 prosciutto slices on each chicken piece. Shape blue cheese into 4 logs. Place 1 log on short end of each chicken piece; press into chicken lightly. Roll up chicken; secure with toothpicks.

COOK and stir onions, mushrooms and garlic in hot oil in large skillet on medium-high heat until tender. Add chicken; cook until evenly browned, turning occasionally.

ADD broth and vermouth; stir to scrape up browned bits from bottom of skillet. Cook on medium heat 25 min. or until chicken is cooked through (170°F).

Kraft Kitchens Tips

Cooking Know-How

Place 2 chicken breasts in large freezer-weight resealable plastic bag. Pound chicken with the side of a heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick. Remove chicken from bag; set aside. Repeat with remaining chicken breasts.

Serving Suggestion

Serve with hot egg noodles and a tossed green salad.

Substitute

Omit sweet vermouth. Increase the chicken broth to 1-1/2 cups.

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a cook

posted:9/14/2009

Another winner from Kraft! I used a dry white wine instead of the vermouth and was still fabulous! Definitely recommended this to my friends.

wuselton

posted:1/8/2009

This recipe was good - not great. Perhaps I didn't use enough blue cheese. My chicken turned out dry - so I will try it again and try not to get the chicken so dry.

EvaAna85

posted:9/30/2008

This was the first recipe from this website which I LOVED! Will definitely make it again. I added a bit more mushrooms and broth and made a gravy at the end. I just transferred the chicken out of the pan once it was done cooking through, added some flour to thicken up the sauce, then transferred the chicken back into the gravy. It was very yummy. Absolutely no leftovers!

elzinker

posted:9/9/2008

We did not use prosciutto and we did not use sweet vermouth. Instead we put in half a cup of sweet red wine. Terrible idea. Couldn't even eat past 4 bites. This recipe may be good in it's true form, not sure. I would suggest personally though to go with a different cheese because blue cheese has too much bite, so try something other than that and you may be okay.

a cook

posted:7/16/2008

This was horrible!! I've made so many recipes on this site and have absolutely loved them! The combination of the Prosciutto and the bleu cheese left a very bad taste in your mouth! Try other stuffed chicken recipes on kraft.com but not this one!!

sbp5

posted:3/6/2006

I've made this recipe several times since discovering it. It is easy to prepare, elegant to serve and extremely tasty. I also have prepared it with feta cheese and it is just a delicious.

bamasr05

posted:10/2/2005

WONDERFUL! I used a little less blue cheese than it called for. I will be making this dish again very soon!

elizab569

posted:10/24/2004

surprisingly easy! however, i modified it a little. instead of cookin the chicken in the skillet i put it in a caserole dish covered it with the broth and veggies and baked it for about 20 min.

jrsgirl21

posted:9/29/2004

I absolutely LOVEEEEEEEDDDD this recipe. I would definately make it again. Thanks Kraft for all your great ideas.

a cook

posted:10/29/2003

Very fun to make, and delicious as leftovers too!