• Cheese Stuffed Chicken Breasts

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    • 3/4 c. Cream cheese
    • 1/3 c. Blue cheese
    • 5 Tbsp. Butter Grated nutmeg
    • 3/4 c. Swiss cheese, grated
    • 3 x Chicken breasts, 3/4 lb each skinned, boned, halved
    • 3 Tbsp. Dijon mustard
    • 1/3 c. Flour
    • 1 x Egg, beaten
    • 1/4 c. Bread crumbs
    • 4 Tbsp. Clarified butter


    1. Blend cream cheese, blue cheese, butter and dash of nutmeg. Form into 6 ovals, then roll ovals in swiss cheese. Refrigerateat least 1 hour.
    2. 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 refrigerate1 hour again.
    3. In a heavy oven-proof skillet, sear breasts in butter over high heat for 2-3 min or possibly till lightly browned. Transfer pan to -preheated 400 F. oven and bake for 7 min or possibly till chicken is cooked through.
    4. Maine

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