Recipe - Chicken With Port And Gorgonzola

2 Chicken cutlets (One fourth pound ea)
1 ounce Gorgonzola (or blue) cheese
1 teaspoon Each olive or vegetable oil
and margarine
2 tablespoon Chopped shallots or onion
One fourth cup Each canned chicken broth &
port wine
1/8 teaspoon Salt
Dash of white pepper
2 teaspoon Flour

1. Using a sharp knife, cut a 2 x 2 pocket in the thickest portion
of the chicken cutlet; press half of the cheese into each pocket and
gently press the edges together to seal them and enclose the filling.

2. In a 10 inch non stick skillet, combine the oil and margarine and
heat until margarine is melted; add chicken and cook over medium heat
turning once, until lightly browned on each side (usually 23 minutes)
Transfer to a plate and keep warm.

3. In the same skillet, saute the shallots (or onions) over medium
high heat until softened, about 1 minute. Sprinkle flour over and
stir quickly to combine; cook, stirring constantly for 1 minute.
Add remaining ingredients and bring mixture to a boil. Reduce heat to
low and cook until mixture thickens and flavors blend, usually 23
minutes. Return chicken to skillet and cook until heated through.

Per serving: 279 calories

Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip