YIELD: 50 servings Photo Credit: Wisconsin Milk Marketing Board Inc. 50 whole chicken breasts 34 oz. Wisconsin blue cheese 26 oz. cream cheese 1 1/4 cups walnuts 1 3/4 cups bread crumbs 8 large eggs 1/2 cup chopped parsley 1 1/2 tsps. pepper 150 toothpicks Flour, as needed Butter, as needed Bone and skin chicken breasts, pound to even out; set aside. Soften cheeses. Combine with walnuts, bread crumbs, eggs, parsley, and pepper; blend thoroughly. Place 1/3 cup cheese mixture on one side ...

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