Blue Cheese-Stuffed Chicken Breasts

By jkenb

Ingredients

• 4 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
• 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

Preparation

Step 1

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).