Blue Cheese Stuffed Chicken Breasts Recipe

Name: Blue Cheese Stuffed Chicken Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breast halves, pounded thin; salt and black pepper; 8 slices prosciutto; 4 Tbsp. ATHENOS Blue Cheese; 1 medium onion, finely chopped; 2 cloves garlic, minced; 2 portobello mushrooms, finely chopped; 1 Tbsp. olive oil; 1 cup chicken broth; 1/2 cup sweet vermouth

Servings: persons

4 boneless skinless chicken breast halves, pounded thin
salt and black pepper
8 slices prosciutto
4 Tbsp. ATHENOS Blue Cheese
1 medium onion, finely chopped
2 cloves garlic, minced
2 portobello mushrooms, finely chopped
1 Tbsp. olive oil
1 cup chicken broth
1/2 cup sweet vermouth

1
Season chicken with salt and pepper.
2
Layer 2 prosciutto slices on each chicken piece.
3
Shape blue cheese into 4 logs.
4
Place on lower third of chicken; press lightly.
5
Roll chicken up; fasten with toothpicks.
6
Cook and stir onion, garlic and mushrooms in olive oil in skillet on medium-high heat until tender.
7
Add chicken to skillet.
8
Brown on all sides.
9
Stir in broth and vermouth, scraping up browned bits in skillet.
10
Cook on medium heat 25 minutes or until chicken is cooked through.

379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 boneless skinless chicken breast halves, pounded thin, salt and black pepper, 8 slices prosciutto, 4 Tbsp. ATHENOS Blue Cheese, and more.

Yes, Blue Cheese Stuffed Chicken Breasts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Blue Cheese Stuffed Chicken Breasts

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