Pan roasted Honey-Blue Cheese stuffed chicken breasts

Mixed and made in Cuisin Art Pots and Pans... Submitted by Lorie
Mixed and made in Cuisin Art Pots and Pans... Submitted by Lorie
Chicken Breasts are butterflied, breaded in Panko and stuffed with a creamy, sweet and tangy blue cheese, honey and walnut mixture




6 chicken breasts 12 oz blue cheese (maytag preferred) 1½ cups chopped walnuts 3 tablespoons honey (plus little extra to rub) 2-3 tablespoons olive oil 4 tablespoons butter Panko 3 tablespoons butter White wine Flour

Nutritional information

No nutrition information available


Pre-heat oven to 350 Take chicken breasts and butterfly each one to create a little pocket. Squirt honey on both sides of breasts and rub into meat. In a bowl add Panko. Take chicken and dip into Panko, coating both sides. Set aside. In separate bowl add blue cheese, walnuts and honey together. Mix together with your hands making sure honey is completely coating cheese and walnuts. Split cheese mixture into six equal parts (about 2 oz) and stuffing to each chicken breast. In a 12 inch heated and oiled skillet, brown each breast for 1 and a half minutes on each side and then put into oven. Cook for 25-30 minutes. Remove chicken from pan and let rest. Add butter and flour to pan and mix in. When flour is browned, add wine to deglaze and thicken. When done pour over chicken and serve.