Ax mentioned in the other thread...
Chicken Stuffed with Pepperoni and Fontina
Makes 6 Servings
Ingredients for the chicken:
Chicken Stuffed with Pepperoni and Fontina
Makes 6 Servings
Ingredients for the chicken:
- 5 Tbs unsalted butter (divided)
- 1 cup chopped broccoli florets
- 1/2 cup chopped pepperoni
- 2 tsp minced shallots
- 1 2/3 cup grated Fontina cheese
- 6 skinless boneless chicken breast halves
- 2 eggs, beaten to blend
- 1 1/2 cup fresh breadcrumbs
- 1 1/2 cup whipping cream or half and half
- 1 1/2 Tsp chopped shallots
- 1/2 cup crumbled Gorgonzola cheese
- 1/2 cup freshly grated Parmesan cheese
- Melt 2 Tbsp butter in heavy large skillet over medium-high heat.
- Add broccoli and sauté until crisp-tender, about 4 minutes.
- Add pepperoni and shallots and sauté 1 minute.
- Transfer mixture to bowl.
- Mix in Fontina.
- Season with salt and pepper and allow to cool.
- Using rolling pin or mallet, pound chicken breasts between sheets of waxed paper to thickness of 1/4 inch.
- Place 1/2 cup filling in center of each chicken breast.
- Fold short ends over filling.
- Fold long sides over, covering filling completely.
- (Can be prepared 6 hours ahead. Cover and refrigerate.)
- Preheat oven to 350 degrees.
- Dip each chicken roll in beaten eggs and then roll in breadcrumbs.
- Melt remaining 3 Tbsp butter in heavy large skillet over high heat.
- Add chicken, seam side down, and cook until golden, turning once - about 3 minutes.
- Arrange chicken seam side down on baking sheet.
- Bake until cooked through. about 10 minutes.
- Bring cream and shallots to simmer in heavy, medium saucepan.
- Add Gorgonzola and stir until melted.
- Add Parmesan and cook until thickened to sauce consistency, stirring occasionally, about 7 minutes.
- Season with salt and pepper.
- Spoon sauce onto plates; cut chicken into slices and fan atop sauce.
If blueberry muffins have blueberries in them, what do vegan muffins have?