See Also: Blue Cheese Stuffed Chicken Breasts(recipes)
Blue Cheese-Stuffed Sirloin Patties(recipes)
Dates Stuffed with Almonds & Blue Cheese(recipes)
Spinach, Cheese and Prosciutto-Stuffed Chicken Breasts(recipes)
Four Cheese Stuffed Shells(recipes)
Stuffed Mushrooms With Cheese(recipes)
Cheese-Stuffed Zucchini(recipes)
Cheese stuffed filo parcels(recipes)
blue cheese(dictionary)
Stilton-stuffed steak with cheese, chive and celeriac mash(recipes)

Blue Cheese Stuffed Chicken Breasts (recipes) and morocco (oh)


Blue Cheese Stuffed Chicken Breasts (recipes)


Blue Cheese Stuffed Chicken Breast

Prep and Cook Time: 22 minutes

Yield: Makes 4 servings



Ingredients:



1/2cup (2 ounces) crumbled blue cheese

2tablespoons butter, softened, divided

3/4teaspoon dried thyme

Salt and black pepper

2whole boneless chicken breasts with skin (not split)

1tablespoon lemon juice

1/2teaspoon paprika









Preparation:





1.Prepare grill for grilling. Combine blue cheese, 1 tablespoon butter and thyme in small bowl until blended. Season with salt and pepper.2.Loosen skin over breast of chicken by pushing fingers between skin and meat, taking care not to tear skin. Spread blue cheese mixture under skin with rubber spatula or small spoon; massage skin to evenly spread cheese mixture.3.Place chicken, skin side down, on grid over medium coals. Grill, covered, 5 minutes. Meanwhile, melt remaining 1 tablespoon butter; stir in lemon juice and paprika. Turn chicken; brush with lemon juice mixture. Grill 5 to 7 minutes more or until chicken is no longer pink in center. Transfer chicken to carving board; cut each breast in half.







Serving Suggestion:

Serve with steamed new potatoes and broccoli.





Nutritional Information:







Serving Size: 1 chicken breast halve







Fiber









Carbohydrate

1 g







Cholesterol

103 mg







Saturated Fat

8 g







Total Fat

23 g







Calories from Fat

60 %







Calories

353







Protein

33 g







Sodium

356 mg









Dietary Exchange:







Fat

3







Meat

4











morocco (oh)



[Date: 1600-1700; Origin: Morocco, where it was first made]
fine soft leather used especially for covering books