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The following recipe is reprinted with permission
of Cook's Illustrated
Enough to stuff 4 cutlets
1 tablespoon unsalted butter
1 small onion, minced
1 small clove garlic, minced
4 ounces cream cheese, softened
1 teaspoon minced fresh thyme leaves
2 ounces crumbled gorgonzola (about 1⁄2 cup)
1⁄4 cup chopped toasted –walnuts
3 medium dried figs, stemmed and chopped (about 2 tablespoons)
1 tablespoon dry sherry
Salt and ground black pepper
Heat butter in medium skillet over low heat until
-melted; add onion and sauté, stirring occasionally, until deep
golden brown, 15 to 20 minutes. Stir in garlic and cook until fragrant,
about 30 seconds longer; set aside.
In medium bowl using hand mixer, beat cream cheese on medium speed until light
and fluffy, about 1 minute. Stir in onion mixture, thyme, gorgonzola, walnuts,
dried figs, and sherry; season with salt and pepper and set aside.
Technique: Preparing Stuffed Chicken Cutlets
Place each cutlet smooth-side down on work surface, season, and spread with
one-quarter of cheese mixture.
Roll up each cutlet from the tapered end, folding in the edges to form a neat
cylinder. To help seal the seams, wrap each stuffed cutlet in foil and twist
the ends of the foil in opposite directions.
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