Chicken Porno Bleu Recipe - Cooking Index
1 3/4 oz | 49g | Bleu or roquefort cheese |
6 1/8 oz | 174g | Cream cheese |
1 1/4 oz | 35g | Butter |
1 | Garlic - minced | |
1 1/8 tablespoons | 16ml | Brandy |
2 | Chicken breasts - skinned and boned | |
1 | Egg - beaten | |
1 3/8 oz | 39g | Flour |
2 5/8 oz | 74g | Seasoned bread crumbs |
1/2 teaspoon | 2.5ml | Basil - chervil, fresh chopped parsley |
1/3 cup | 78ml | Sauterne or other dry white wine |
1. Blend garlic & cheeses together, do not overmix. Add half of the butter and brandy and blend well.
2. Cover chicken breasts with wax paper and flatten breasts with mallet (.5 cm thick). Stuff with cheese mixture (by rolling them up together like a jam roll). Place on dinner plate, cover with waxed paper and place 2-3 salad plates on top. Refrigerate for 20 mins.
3. Dip breasts in flour, then in egg, then roll in crumbs. Place in au gratin dishes and bake 20 minutes at 180 =F8C .
4. Melt the rest of the butter, add herbs and wine. Heat mixture to slow boil. Pour over breasts and serve.
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