Goes great with wild rice and steamed carrots.
Bake time 1 hour.
Ingredients:
4 medium skinless, boneless chicken breast halves (about 1 lb. total)
salt
pepper
1/2 cup chopped pecans (toasted optional)
1 3-oz. package cream cheese, softened
1/4 cup crumbled blue cheese (1 oz.)
2 T. margarine or butter, melted
1/4 tsp. paprika
Rinse chicken, pat dry with paper towels. Place each half between 2 pieces of plastic wrap. Working from center to edges, pound lightly with the flat side of a meat mallet (I use the blunt end of my rolling pin and pretend the chicken is someone I don't like) to a 1/4 inch thickness. Remove plastic wrap and season chicken with salt and pepper.
In a small bowl combine pecans, cream cheese, and blue cheese. Place about 1/3 cup cheese mixture on each chicken piece. Roll or fold in the sides, rolling up the chicken jelly roll style. Placing with the seal down.
Place chicken in a 2-quart baking dish. In small bowl combine butter and paprika.
Brush chicken with mixture.
Bake uncovered for 30 min. at 350 degrees
then Bake uncovered 30 MORE minutes at 375 degrees.
Spoon juices over chicken before serving.
Makes 4 servings.
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