Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Chicken cutlets (1/4 lb ea)
1 oz Gorgonzola (or blue) cheese
1 ts Each olive or vegetable oil
- and margarine
2 tb Chopped shallots or onion
1/4 c Each canned chicken broth
-port wine
1/8 ts Salt
Dash of white pepper
2 ts Flour

1. Using a sharp knife, cut a 2 x 2 pocket in the thickest portion of
the chicken cutlet; press half of the cheese into each pocket and
gently press the edges together to seal them and enclose the filling.

2. In a 10 inch non stick skillet, combine the oil and margarine and
heat until margarine is melted; add chicken and cook over medium heat
turning once, until lightly browned on each side (usually 2-3
minutes) Transfer to a plate and keep warm.

3. In the same skillet, saute the shallots (or onions) over medium
high heat until softened, about 1 minute. Sprinkle flour over and
stir quickly to combine; cook, stirring constantly for 1 minute. Add
remaining ingredients and bring mixture to a boil. Reduce heat to low
and cook until mixture thickens and flavors blend, usually 2-3
minutes. Return chicken to skillet and cook until heated through.

Per serving: 279 calories

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