Cranberry-Gorgonzola Stuffed Chicken

• 6 boneless skinless chicken breast halves (6 ounces each)
• 1 cup (4 ounces) crumbled Gorgonzola cheese
• 1/2 cup dried cranberries
• 2/3 cup chopped walnuts
• 1/3 cup packed fresh parsley sprigs
• 2/3 cup dry bread crumbs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 eggs, beaten
• 1 tablespoon Dijon mustard
• 1/2 cup all-purpose flour

1. Flatten chicken to 1/4-in. thickness. In a small bowl, combine cheese and cranberries. Spoon 1/4 cup cheese mixture down the center of each chicken breast. Roll up and secure with toothpicks.
2. Place walnuts and parsley in a food processor; cover and process until ground. Transfer to a shallow bowl; stir in the bread crumbs, salt and pepper. In another shallow bowl, combine eggs and mustard. Place flour in a third shallow bowl. Coat chicken with flour, then dip in egg mixture and coat with walnut mixture.
3. Place seam side down in a greased 15x10x1-in. baking pan. Bake at 350u0b0 for 35-40 minutes or until a thermometer reads 170u0b0. Discard toothpicks.

chicken, gorgonzola cheese, cranberries, walnuts, parsley sprigs, bread crumbs, salt, pepper, eggs, mustard, allpurpose

Taken from www.tasteofhome.com/recipes/cranberry-gorgonzola-stuffed-chicken/ (may not work)