| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Swiss |
Chicken, Main dish, Cheese, Maine |
6 |
Servings |
INGREDIENTS
| 3/4 |
c |
Cream cheese |
| 1/3 |
c |
Blue cheese |
| 5 |
tb |
Butter |
|
|
Grated nutmeg |
| 3/4 |
c |
Swiss cheese, grated |
| 3 |
|
Chicken breasts, 3/4 lb each skinned, boned, halved |
| 3 |
tb |
Dijon mustard |
| 1/3 |
c |
Flour |
| 1 |
|
Egg, beaten |
| 1/4 |
c |
Bread crumbs |
| 4 |
tb |
Clarified butter |
INSTRUCTIONS
Blend cream cheese, blue cheese, butter and dash of nutmeg. Form into 6
ovals, then roll ovals in swiss cheese. Chill at least 1 hour.
Flatten chicken breasts between sheets of waxed paper. Spread each piece
with 1/2 tsp mustard. Put 1 cheese oval in center of each breast and
enclose completely with chicken. Have ready 3 separate bowls containing
flour, egg and crumbs. Roll each breast in flour, then egg, then crumbs and
chill 1 hour again.
In a heavy oven-proof skillet, sear breasts in butter over high heat for
2-3 minutes or until lightly browned. Transfer pan to -preheated 400 F.
oven and bake for 7 minutes or until chicken is cooked through.
From: Merrymeeting Merry Eating, A Collection of Recipes Gathered in Maine
Privately published by the Regional Memorial Hospital Auxiliary, Brunswick,
Maine ISBN: 0-9620094-0-7
Typed by: Bob 8-{)
Posted to MM-Recipes Digest by muddy@ibm.net on May 27, 1998
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