| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Vegetables | Cyberealm, Mom’s best, Poultry | 2 | Servings | |
INGREDIENTS
| 2 | Chicken cutlets (1/4 lb ea) | |
| 1 | oz | Gorgonzola (or blue) cheese |
| 1 | ts | Each olive or vegetable oil and margarine |
| 2 | tb | Chopped shallots or onion |
| 1/4 | c | Each canned chicken broth & port wine |
| 1/8 | ts | Salt |
| Dash of white pepper | ||
| 2 | ts | Flour |
INSTRUCTIONS
1. Using a sharp knife, cut a 2 x 2 pocket in the thickest portion of the chicken cutlet; press half of the cheese into each pocket and gently press the edges together to seal them and enclose the filling. 2. In a 10 inch non stick skillet, combine the oil and margarine and heat until margarine is melted; add chicken and cook over medium heat turning once, until lightly browned on each side (usually 2-3 minutes) Transfer to a plate and keep warm. 3. In the same skillet, saute the shallots (or onions) over medium high heat until softened, about 1 minute. Sprinkle flour over and stir quickly to combine; cook, stirring constantly for 1 minute. Add remaining ingredients and bring mixture to a boil. Reduce heat to low and cook until mixture thickens and flavors blend, usually 2-3 minutes. Return chicken to skillet and cook until heated through. Per serving: 279 calories Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip
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