Roll chicken breasts with prosciutto & blue cheese for these Blue Cheese-Stuffed Chicken Breasts. Watch to learn about this cheese-stuffed chicken breast.
What You Need
Original recipe yields 4 servings
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 mushroom s, finely chopped
2 cloves garlic, minced
1 Tbsp. olive oil
1 cup chicken broth
1/2 cup sweet vermouth
Add To Shopping List
Please use alcohol responsibly.
Let's 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).
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.
Serve with hot egg noodles and a tossed green salad.
Omit sweet vermouth. Increase the chicken broth to 1-1/2 cups.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.