Blue Cheese-Stuffed Chicken Breasts

• 4 small boneless skinless chicken breasts (1 lb.), pounded to 1/4-inch thickness
• 1/8 tsp. black pepper
• 1/2 lb. prosciutto (8 slices)
• 1/4 cup ATHENOS Blue Cheese
• 1 medium onion, finely chopped
• 2 portobello mushrooms, finely chopped
• 2 cloves garlic, minced
• 1 Tbsp. olive oil
• 1 cup chicken broth
• 1/2 cup sweet vermouth

1. Season chicken with pepper.
2. Layer 2 prosciutto slices on each chicken piece.
3. Shape blue cheese into 4 logs.
4. Place 1 log on short end of each chicken piece; press into chicken lightly.
5. Roll up chicken; secure with toothpicks.
6. Cook and stir onions, mushrooms and garlic in hot oil in large skillet on medium-high heat until tender.
7. Add chicken; cook until evenly browned, turning occasionally.
8. Add broth and vermouth; stir to scrape up browned bits from bottom of skillet.
9. Cook on medium heat 25 min.
10. or until chicken is cooked through (170F).

chicken breasts, black pepper, blue cheese, onion, portobello mushrooms, garlic, olive oil, chicken broth, sweet vermouth

Taken from www.kraftrecipes.com/recipes/blue-cheese-stuffed-chicken-breasts-57759.aspx (may not work)