Blue Cheese Stuffed Chicken Breasts

• 4 boneless skinless chicken breast halves, pounded thin
• salt and black pepper
• 8 slices prosciutto
• 4 Tbsp. ATHENOS Blue Cheese
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 portobello mushrooms, finely chopped
• 1 Tbsp. olive oil
• 1 cup chicken broth
• 1/2 cup sweet vermouth

1. Season chicken with salt and pepper.
2. Layer 2 prosciutto slices on each chicken piece.
3. Shape blue cheese into 4 logs.
4. Place on lower third of chicken; press lightly.
5. Roll chicken up; fasten with toothpicks.
6. Cook and stir onion, garlic and mushrooms in olive oil in skillet on medium-high heat until tender.
7. Add chicken to skillet.
8. Brown on all sides.
9. Stir in broth and vermouth, scraping up browned bits in skillet.
10. Cook on medium heat 25 minutes or until chicken is cooked through.

chicken breast halves, salt, prosciutto, blue cheese, onion, garlic, portobello mushrooms, olive oil, chicken broth, sweet vermouth

Taken from www.kraftrecipes.com/recipes/-37372.aspx (may not work)