- 1
- 2
- next
- | single page
Fast and elegant: Chicken breasts stuffed with blue cheese make a special dinner for last-minute guests. (Bill Hogan/Chicago Tribune) |
My husband is notorious for bringing people home for dinner with very little notice, or none at all. On nights like those, these stuffed chicken breasts are just the thing: fast and special enough for company, especially when served with an easy yet elegant pan sauce.
You can change the fillings up as you like. You also can stuff and tie the chicken pieces ahead and refrigerate until it's time to cook.
Tips
You want to wrap the chicken over the filling, then tie it with string as you would a present. Alternate filling: smoked Gouda cheese, toasted pine nuts and sun-dried tomatoes.
Blue cheese, pecan and cranberry-stuffed chicken breasts
Prep: 15 minutes
Cook: 15 minutes
Servings: 4
Ingredients:
4 boneless, skinless chicken breasts, pounded 1/4-inch thick
½ teaspoon salt
Freshly ground pepper
4 ounces blue cheese
1/4 cup dried cranberries
1/4 cup chopped pecans, toasted
1 tablespoon olive oil
3 shallots, chopped
3 cloves garlic, sliced
½ cup white wine
You can change the fillings up as you like. You also can stuff and tie the chicken pieces ahead and refrigerate until it's time to cook.
Tips
You want to wrap the chicken over the filling, then tie it with string as you would a present. Alternate filling: smoked Gouda cheese, toasted pine nuts and sun-dried tomatoes.
Blue cheese, pecan and cranberry-stuffed chicken breasts
Prep: 15 minutes
Cook: 15 minutes
Servings: 4
Ingredients:
4 boneless, skinless chicken breasts, pounded 1/4-inch thick
½ teaspoon salt
Freshly ground pepper
4 ounces blue cheese
1/4 cup dried cranberries
1/4 cup chopped pecans, toasted
1 tablespoon olive oil
3 shallots, chopped
3 cloves garlic, sliced
½ cup white wine
