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 of the chicken breast. Roll breasts to enclose the filling; secure the breast with toothpicks. Repeat process with all of the chicken breasts.
Flour the chicken breasts lightly. Sautè the breasts in butter until golden brown (this can be done ahead of service).
TO FINISH THE CHICKEN: Bake at 375°F for 20 minutes. Remove breasts and let rest 5 to 8 minutes. Slice and serve. Garnish with sautèed julienne vegetables. Optional: Drizzle a Wisconsin blue cheese sauce over chicken.
Recipe provided by the Wisconsin Milk Marketing Board, Inc.
