Recipe

Chicken Breast Stuffed With Roquefort Recipe

	Vino4dino / All my dishes 1 year, 9 months ago You can use any style blue cheese for this. Prep:30m Cook:30m Servings:6	Vino4dino
	easy

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Ingredients

6 split chicken breasts, skinned and boned

6 oz Roquefort

1/4 cup chopped fresh parsley

2 tsp dried tarragon

8 large mushrooms, sliced and sautéed

6 slices Prosciutto

1 tsp Dijon mustard

1 Tbsp butter

Flour

1 Tbsp vegetable oil

3/4 cup dry white wine

Directions

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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