Cranberry Gorganzola Stuffed Chicken

By á-10575

Ingredients

• 6 boneless skinless chicken breast halves (6 ounces each)
• 1 cup (4 ounces) crumbled Gorgonzola cheese
• 1/2 cup dried cranberries
• 2/3 cup chopped walnuts
• 1/3 cup packed fresh parsley sprigs
• 2/3 cup dry bread crumbs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 eggs
• 1 tablespoon Dijon mustard
• 1/2 cup all-purpose flour

Details

Servings 6
Preparation time 30mins
Cooking time 65mins
Adapted from keyingredient.com

Preparation

Step 1

Flatten chicken to 1/4-in. thickness. In a small bowl, combine cheese and cranberries. Spoon 1/4 cup cheese mixture down the center of each chicken breast. Roll up and secure with toothpicks.
Place walnuts and parsley in a food processor, cover and process until ground. Transfer to a shallow bowl; stir in the bread crumbs, salt and pepper. In another shallow bowl, combine eggs and mustard. Place flour in a third shallow bowl. Coat chicken with flour, then dip in egg mixture and coat with walnut mixture.
Place seam side down in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 35-40 minutes or until a thermometer reads 170°. Discard toothpicks. Yield: 6 servings.

To Make Ahead: Prepare the roll-ups; cover and refrigerate until ready to bake.