Ingredients
- 6 6 ounce boneless skinless chicken breasts, each
- 1 cup Gorgonzola cheese-crumbled, 4 ounces
- ½ cup dried cranberries
- ⅔ cup walnuts, chopped
- ⅓ cup fresh parsley, packed
- ⅔ cup dry bread crumbs
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 eggs
- 1 tablespoon Dijon mustard
- ½ cup flour
Directions
Flatten chicken to 1/4 inch thickness. In bowl, combine cheese and cranberries. Spoon 1/4cup cheese mixture in the center of each breast. Roll up and secure with toothpicks. Place walnuts and parsley in processor, process until ground. Transfer to a shallow bowl; stir in the bread crumbs, salt and pepper. In another small shallow bowl, combine eggs and mustard. Place flour in a third shallow bowl. Coat breasts in flour, egg mixture and then walnut mixture. Place seam side down in a greased 15x10 greased baking pan. Bake at 350° for 35-40 minutes. |