Recipe - Cheese Stuffed Chicken Breasts

Three fourths cup Cream cheese
1/3 cup Blue cheese
5 tablespoon Butter
Grated nutmeg
Three fourths cup Swiss cheese, grated
3 Chicken breasts, Three fourths pound each
skinned, boned, halved
3 tablespoon Dijon mustard
1/3 cup Flour
1 Egg, beaten
One fourth cup Bread crumbs
4 tablespoon Clarified butter

Blend cream cheese, blue cheese, butter and dash of nutmeg. Form into 6
ovals, then roll ovals in swiss cheese. Chill at least 1 hour.

Flatten chicken breasts between sheets of waxed paper. Spread each piece
with One half tsp mustard. Put 1 cheese oval in center of each breast and
enclose completely with chicken. Have ready 3 separate bowls containing
flour, egg and crumbs. Roll each breast in flour, then egg, then crumbs and
chill 1 hour again.

In a heavy ovenproof skillet, sear breasts in butter over high heat for
23 minutes or until lightly browned. Transfer pan to preheated 400 F.
oven and bake for 7 minutes or until chicken is cooked through.

From: Merrymeeting Merry Eating, A Collection of Recipes Gathered in Maine
Privately published by the Regional Memorial Hospital Auxiliary, Brunswick,
Maine ISBN: 0962009407

Typed by: Bob 8{)
Posted to MMRecipes Digest by muddy@ibm.net on May 27, 1998