How to make it

  • Flatten chicken to 1/2" thickness. Using a sharp knife, make a pocket in each chicken breast. In a bowl, combine crumbled Roquefort, parsley, dried tarragon, and sautéed mushrooms. Spread on prosciutto. Roll and stuff into chicken breasts, and secure with toothpicks if necessary. Spread top of each breast with small amount of butter and mustard. Dust with flour. Heat oil in a large frying pan over medium heat and sauté chicken breasts a few minutes, until lightly browned. Set chicken aside and keep warm. Add wine to the frying pan, deglaze, bring to a boil and simmer for 10 mn until slightly reduced. Spoon over chicken and serve immediately.

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  • 55to64 11 years ago
    Simple and anything with blue cheese is good. I have this bookmarked!

    Thanks for posting
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