Chicken Americana with Wisconsin Blue Cheese

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
6 servings

This twist on a stuffed chicken breast features blue cheese and cream cheese, as well as walnuts and bread crumbs.

Ingredients

6 chicken breasts, boneless, skinless
2⁄3 cup Wisconsin blue cheese
3 oz. Wisconsin cream cheese, softened
2 tbsp. walnuts, chopped
3 tbsp. dry bread crumbs
1 tbsp. parsley, chopped
1⁄2 tsp. pepper
1⁄4 cup flour
2 tbsp. butter

Steps

1. Preheat oven to 375°F. Place each chicken breast between two sheets waxed paper and pound to
½-in. thickness.

2. In medium bowl, combine blue cheese, cream cheese, walnuts, bread crumbs, parsley and pepper; blend thoroughly. Place 1/3 cup mixture on one side of chicken breast. Roll breast to enclose filling; secure breast with toothpicks. Repeat process with rest of chicken.

3. Lightly flour chicken. Sauté breasts in butter until golden brown. Then bake for 20 mins. Remove from oven and allow to rest for 5 to 8 mins. Remove toothpicks, slice and serve.

Recipe by Wisconsin Milk Marketing Board

More From FoodService Director

Sponsored Content
vegetables with dip foodservice healthy menu

From Mrs. Dash Foodservice.

There was a time when healthy food meant counting calories, omitting carbs, giving up sugar and going fat-free—in other words, it was all about deprivation.

But not anymore. Today’s definition of healthy means an overall focus on nutrition and wellness that doesn’t mean giving up enjoyment. It’s all about balance: good fats, healthy carbs, better sweeteners, wholesome ingredients and satisfying flavor enhancements. It means food that customers can feel good about, at the same time that they’re enjoying the dining experience.

According to...

Industry News & Opinion

Aramark today announced a partnership with celebrity chef and TV personality Cat Cora that will put a new concept from the Top Chef star in Aramark’s North American business-and-industry accounts.

The new fast-casual concept, called Olilo by Cat Cora, promises a healthy, made-your-way menu, according to the global foodservice provider.

“By bringing together Chef Cora's award-winning brand and healthy cooking advocacy and Aramark's commitment to enriching and nourishing the lives of the thousands of consumers we serve every day, we have an opportunity to elevate the on-site...

Industry News & Opinion

Members of Congress and several advocacy groups gathered on Capitol Hill on Wednesday to highlight the potential loss of millions in state funding because of a Child Nutrition Reauthorization block grant introduced last month, and to call upon legislators to squash the bill.

The Improving Child Nutrition and Education Act of 2016 houses a statute that would provide three unannounced pilot states with block grant funding. Participating states would be exempt from federal nutrition regulations and would no longer qualify for the 6-cent reimbursement per lunch garnered by certified...

Menu Development
woman salad clean eating

At FoodService Director’s MenuDirections conference in February, nutrition expert Dr. James E. Painter shared a hilarious—and yet somewhat disheartening—video clip from “Jimmy Kimmel Live” during his keynote address, “Fats in vogue, wheat woes and uh-oh GMOs.”

In the clip, an interviewer asks people on the street who claim to maintain a gluten-free diet one simple question: “What is gluten?” Answers range from “I don’t know” to “a grain” to “wheat.” When the interviewer presses one of the passers-by further, asking why she avoids it, she replies, “It makes you fat.”

...

FSD Resources