| Blue Cheese-Stuffed Chicken Breasts
4 medium boneless skinless chicken breast halves, (abt 1 lb total)
Salt, to taste
Freshly-ground black pepper, to taste
1/2 cup of chopped pecans, toasted
1 package cream cheese, (3 oz), softened
1/4 cup of crumbled blue cheese, (1 oz)
2 tablespoons of butter or margarine, melted
1/4 teaspoon of paprika |
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Rinse chicken, pat dry with paper towels. Place each half between two pieces of plastic wrap. Working from center to edges, pound lightly with the flat side of a meat mallet to 1/4 inch thickness. Remove plastic wrap. Sprinkle with salt and pepper.
In a small bowl combine pecans, cream cheese, and blue cheese. Place about 1/4 cup cheese mixture on each chicken piece. Fold in the sides: roll up jelly-roll style, pressing edges to seal.
Place chicken in a 2-quart square baking dish. In a small bowl combine margarine or butter and paprika. Brush chicken with mixture. Bake, uncovered, in a 350ºF. oven for about 30 minutes or until chicken is tender and no longer pink.
This recipe yields 4 servings.
Calories: 363
Carbs: 4g
Protein: 26g
Fat: 28g
Sodium: 417mg
Fiber: ?
ECC =?
Formatted for MC6 06-25-2003 by Joe Comiskey - Mad's Recipe Emporium Recipe By: Carb Health Recipes at http://www.e-clipse.com
Per Serving (excluding unknown items): 150 Calories; 16g Fat (89.8% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 59mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Fat.
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