Blue Cheese-Stuffed Chicken Breasts

Blue Cheese-Stuffed Chicken Breasts
Yield:
48 servings, one chicken breast each

Ingredients

Ingredients Weights Measures
boneless skinless chicken breasts ( 6 oz. each) 18 lb. [8.3 kg] 48 each
salt, divided 2-3/4 oz. [70 g] 1/4 cup [50 mL]
pepper, divided 1 oz. [30 g] 1/4 cup [50 mL]
prosciutto, thinly sliced 2 lb. [1.1 kg] 96 slices
Philadelphia Brick Cream Cheese, softened 1 lb. [750 g] 3 cups [750 mL]
blue cheese 1 lb. [500 g] 3 cups [750 mL]
fresh parsley, chopped 1-1/4 oz. [40 g] 3/4 cup [175 mL]
olive oil 12 oz. [350 g] 1-1/2 cups [375 mL]
onions, chopped 6 lb. [2.7 kg] 1 gal. [4 L]
portobello mushrooms, chopped 7 lb. [3.2] 24 each
garlic, minced 3 oz. [90 g] 24 cloves
chicken broth 6 lb. [2.7 kg] 3 qt. [3 L]
sweet vermouth 3 lb. [1.5 kg] 1-1/2 qt. [1.5 L]
whipping cream 3 lb. [1.5 kg] 1-1/2 qt. [1.5 L]
boneless skinless chicken breasts ( 6 oz. each) 1 lb. [750 g] 4 each
salt, divided - 1 tsp.
pepper, divided - 1 tsp.
prosciutto, thinly sliced 3 oz. [90 g] 8 slices
Philadelphia Brick Cream Cheese, softened 2 oz. [60 g] 1/4 cup [50 mL]
blue cheese 1-1/4 oz. [50 g] 1/4 cup [50 mL]
fresh parsley, chopped - 1 Tbsp. [15 mL]
olive oil 1 oz. [30 g] 2 Tbsp. [30 mL]
onions, chopped 8 oz. [250 g] 2 cups [500 mL]
portobello mushrooms, chopped 10 oz. [300 g] 2 each
garlic, minced - 2 cloves [5 mL]
chicken broth 8 oz. [250 g] 1 cup [250 mL]
sweet vermouth 4 oz. [120 g] 1/2 cup [125 mL]
whipping cream 4 oz. [120 g] 1/2 cup [125 mL]

Directions

Pound chicken breasts to 1/4-inch thickness. Sprinkle evenly with 2 Tbsp. each of the salt and pepper (or 1/2 tsp. each of the salt and pepper for trial recipe). Cover each chicken breast with 2 of the prosciutto slices; set aside.

Beat cream cheese, blue cheese and parsley with electric mixer on medium speed until well blended. Roll into 48 balls (or four balls for trial recipe), using about 2 Tbsp. of the cheese mixture for each ball. Shape each ball into log. Place one log near one of the short ends of each chicken breast; roll up tightly. Secure with toothpicks.

Heat 3/4 cup of the oil (or 1 Tbsp. of the oil for trial recipe) in large skillet on medium-high heat. Add chicken, in batches. Cook 5 min. or until evenly browned, turning occasionally. Place in single layer in hotel pans.

Bake at 350°F for 25 min. or until chicken is cooked through (170°F). Meanwhile, heat remaining 3/4 cup oil (or remaining 1 Tbsp. oil for trial recipe) in same skillet on medium-high heat. Add onions, mushrooms and garlic; sauté until tender. Add broth and vermouth; cook until sauce is reduced by half, stirring frequently to scrape up browned bits from bottom of skillet. Stir in the cream and remaining 2 Tbsp. each salt and pepper (or remaining 1/2 tsp salt and pepper for trial recipe); cook until heated through, stirring frequently.

Remove toothpicks from chicken. Serve each chicken breast topped with 1/2 cup of the sauce.

Kraft Kitchens Tips

Substitute
Substitute dry white wine for the vermouth.

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