Cheese Stuffed Chicken Breasts
Ingredients
3/4 cup cream cheese
1/3 cup blue cheese
5 tbsp butter
1 grated nutmeg
3/4 cup swiss cheese, grated
3 chicken breasts, 3/4 lb each skinne, d, boned, halved
3 tbsp dijon mustard
1/3 cup flour
1 egg, beaten
1/4 cup bread crumbs
4 tbsp clarified butter
Preparation
Blend cream cheese, blue cheese, butter and dash of nutmeg. Form into
6 ovals, then roll ovals in swiss cheese. Chill at least 1 hour.
Flatten chicken breasts between sheets of waxed paper. Spread each
piece with 1/2 tsp mustard. Put 1 cheese oval in center of each
breast and enclose completely with chicken. Have ready 3 separate
bowls containing flour, egg and crumbs. Roll each breast in flour,
then egg, then crumbs and chill 1 hour again.
In a heavy oven-proof skillet, sear breasts in butter over high heat
for 2-3 minutes or until lightly browned. Transfer pan to -preheated
400 F. oven and bake for 7 minutes or until chicken is cooked through.
From: Merrymeeting Merry Eating, A Collection of Recipes Gathered in
Maine Privately published by the Regional Memorial Hospital
Auxiliary, Brunswick, Maine ISBN: 0-9620094-0-7
Typed by: Bob 8-{)
Servings: 6
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Our Chicken Recipes section offers something for everyone, from chicken soup to roast chicken.
“That fellow Béchameil has all the luck! I was serving breast of chicken á la crème more than 20 years before he was born, but I have never had the chance of giving my name to even the most modest sauce.”
Duke of Escars, 17th century
“Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious chicken dish on the buffet table at some fance dress ball?”
X. Marcel Boulestin, chef.
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