Blue Cheese-Stuffed Chicken Breasts
large skinless, boneless chicken breast halves (about 1 pound total)
3 ounce package cream cheese, softened
cup crumbled blue cheese (1 ounce)
cup toasted chopped pecans
tablespoons margarine or butter, melted
Snipped parsley (optional)
- Place each breast half between 2 pieces of plastic wrap. Working from center to the edges, pound lightly with the flat side of a meat mallet to 1/4-inch thickness. Remove plastic wrap. Season with salt and pepper.
- In a small bowl combine cream cheese, blue cheese, and pecans. Place about 1/4 cup cheese mixture on each chicken breast. Fold chicken around filling to form a mound; repeat with remaining chicken.
- Place chicken portions in a 2-quart square baking dish. In a small bowl combine margarine or butter and paprika. Brush each chicken portion with mixture. Bake, uncovered, in a 350 degree F. oven about 30 minutes or until chicken is tender and no longer pink. Sprinkle with parsley, if desired. Makes 4 servings.
From the Test Kitchen
Prepare chicken rolls and place in baking dish. Cover and chill for 1 to 4 hours. Uncover and brush with mixture of melted margarine and paprika. Bake as directed.
Nutrition Facts(Blue Cheese-Stuffed Chicken Breasts)
- Per serving:
- 363 kcal cal.,
- 28 g fat
- (9 g sat. fat,
- 88 mg chol.,
- 417 mg sodium,
- 4 g carb.,
- 26 g pro.
- Percent Daily Values are based on a 2,000 calorie diet