Ingredients

  • 6 6 ounce boneless skinless chicken breasts, each
  • 1 cup Gorgonzola cheese-crumbled, 4 ounces
  • ½ cup dried cranberries
  • cup walnuts, chopped
  • cup fresh parsley, packed
  • 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.

Source

Servings/Yield