Gorgonzola Filled Chicken Cutlets

Gorgonzola Filled Chicken Cutlets
Gorgonzola Filled Chicken Cutlets

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • For the filling:

  • 1

    Tbs (15 ml) butter

  • 1

    small onion, finely chopped

  • 4

    oz (110 g) cream cheese at room temperature

  • 1/2

    cup (125 ml) crumbled gorgonzola or other blue cheese

  • 1/4

    cup (60 ml) chopped walnuts

  • 1

    Tbs (15 ml) dry sherry (optional)

  • 4-6

    skinless, boneless chicken breast halves (cutlets), brined

  • (optional) and pounded to a thickness of 1/4 inch (5 mm)

  • Salt and freshly ground pepper to taste

  • All-purpose flour for dredging

  • 2

    Tbs (30 ml) butter or vegetable oil

Directions

To make the filling, heat the butter in a skillet over moderate heat and saute the onion until tender but not brown, about 5 minutes. Combine with the other filling ingredients in a bowl and stir, mashing with the back of the spoon, until thoroughly combined. Set aside. Season the chicken with salt and pepper and spread with the gorgonzola mixture, dividing it evenly between the cutlets. Roll the cutlets up, secure with toothpicks, and refrigerate for 30 minutes to 1 hour. Heat the butter in a large oven-proof skillet over high heat. Dredge the rolled cutlets lightly with flour cook in the butter until lightly browned on all sides. Transfer the skillet to a preheated 400F (200C) oven and cook until the internal temperature reads 160F (70C) on an instant-read thermometer, about 15 minutes. Slice into medallions to serve if desired. Serves 4 to 6.

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