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Main dishes

Blue Cheese-Stuffed Chicken Breasts

Blue Cheese-Stuffed Chicken Breasts recipe
photo by:kraft
Chicken breasts are rolled up with prosciutto and blue cheese and then skillet-cooked until delicious.
time
prep:
10 min
total:
45 min
servings
total:
4 servings
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What You Need

4
small  boneless skinless chicken breasts (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
1
medium  onion, finely chopped
2
 portobello mushrooms, finely chopped
2
cloves  garlic, minced
1
Tbsp.  olive oil
1
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).

Please use alcohol responsibly.

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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