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Chicken Breast stuffed with Roquefort
Paillards de Poulet fourrés au Roquefort
A Recipe From: Aveyron

Skill Level: Average
Serves: 6

Directions
Flatten chicken to 1/2" thickness. Using a sharp knife, make a pocket in each chicken breast. In a bowl, combine crumbled Roquefort, parsley, dried tarragon, and sautéed mushrooms. Spread on prosciutto. Roll and stuff into chicken breasts, and secure with toothpicks if necessary. Spread top of each breast with small amount of butter and mustard. Dust with flour. Heat oil in a large frying pan over medium heat and sauté chicken breasts a few minutes, until lightly browned. Set chicken aside and keep warm. Add wine to the frying pan, deglaze, bring to a boil and simmer for 10 mn until slightly reduced. Spoon over chicken and serve immediately.

Recipe Contributed By
Joie de Vivre

Recipe Category: Chicken


Ingredients
6 boneless skinless chicken breasts
6 oz Roquefort
1/4 cup chopped fresh parsley
2 tsp dried tarragon
8 large mushrooms, sliced and sauteed
6 slices Prosciutto
1 Tbsp butter
1 tsp Dijon mustard Available Online
Flour
1 Tbsp vegetable oil
3/4 cup dry white wine


Wine Pairings

wine Gaillac blanc

wine Chablis



Items Available For This Recipe


Fallot Dijon mustard 7 oz

$4.95    ( Item: #1510)



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