- 6 boneless skinless chicken breast halves (6 ounces each)
- 1 cup (4 ounces) crumbled Gorgonzola cheese
- ½ cup dried cranberries
- ⅔ cup chopped walnuts
- ⅓ cup packed fresh parsley sprigs
- ⅔ cup dry bread crumbs
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 eggs
- 1 tablespoon Dijon mustard
- ½ cup all-purpose flour
Instructions:
- Flatten chicken to ¼-in. thickness. In a small bowl,
combine cheese and cranberries. Spoon ¼ 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.
Note: (To Make Ahead; Prepare the roll-ups; cover and refrigerate until ready to bake.)
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Photo Credit: tasteofhome.com
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