Cheese-Stuffed Chicken

• 6 boneless skinless chicken cutlets, pounded to even thickness (about 2 lbs)
• 6 ounces herbed cheddar cheese, cut in 3 x 1/2 inch chunks
• 1 tablespoon roasted garlic seasoning
• 1 bunch mustard greens, steamed
• 1 lb new potato, sliced
• 2 teaspoons chopped fresh tarragon
• 12 teaspoon salt

1. Place cheese in center of each cutlet; roll up.
2. Season chicken.
3. Line bamboo steamer basket with mustard greens; arranging into six distinct beds.
4. Place rolled chicken, seamed side down on greens in top portion of steamer.
5. In bottom of steamer, combine potatoes, tarragon, and salt.
6. Cover steamer and set over boiling water; steam 15 minutes or until cutlets are cooked through.

chicken cutlets, cheddar cheese, garlic, mustard greens, new potato, tarragon, salt

Taken from www.food.com/recipe/cheese-stuffed-chicken-109984 (may not work)