CHICKEN - CRANBERRY-GORGONZOLA STUFFED

CHICKEN - CRANBERRY-GORGONZOLA STUFFED image

Yield 6 servings

Number Of Ingredients 11

6 boneless skinless chicken breast halves (6 ounces each)
1 cup (4 ounces) crumbled Gorgonzola cheese
1/2 cup dried cranberries
2/3 cup chopped walnuts
1/3 cup packed fresh parsley sprigs
2/3 cup dry bread crumbs
1/2 teaspoon salt
1/2 teaspoon pepper
2 eggs
1 tablespoon Dijon mustard
1/2 cup all-purpose flour

Steps:

Flatten chicken to 1/4-in. thickness. In a small bowl, combine cheese and cranberries. Spoon 1/4 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. To Make Ahead: Prepare the roll-ups; cover and refrigerate until ready to bake.