Gorgonzola-Filled Chicken Cutlets

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                            FOOD FUNNY
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Here's a good one from Rosemary Zwick:

A Mexican restaurant I pulled up to looked great. Only one
problem: It wasn't open. So I jotted down the name for another
day. Just then, a man came out of the restaurant and took a
peek at what I'd written. "That's not the name of the restaurant,"
he said, pointing to the sign over the door. "That's Spanish for
'Closed on Mondays.'"

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                            TODAY'S RECIPE
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This dish takes a little time to prepare, but it isn't difficult. Feel
free to substitute any filling that pleases you.

Gorgonzola-Filled Chicken Cutlets

For the filling:
1 Tbs (15 ml) butter
1 small onion, finely chopped
4 oz (110 g) cream cheese at room temperature
1/2 cup (125 ml) crumbled gorgonzola or other blue cheese
1/4 cup (60 ml) chopped walnuts
1 Tbs (15 ml) dry sherry (optional)

4-6 skinless, boneless chicken breast halves (cutlets), brined
(optional) and pounded to a thickness of 1/4 inch (5 mm)
Salt and freshly ground pepper to taste
All-purpose flour for dredging
2 Tbs (30 ml) butter or vegetable oil

To make the filling, heat the butter in a skillet over moderate
heat and saute the onion until tender but not brown, about 5
minutes. Combine with the other filling ingredients in a bowl
and stir, mashing with the back of the spoon, until thoroughly combined.
Set aside.

Season the chicken with salt and pepper and spread with the
gorgonzola mixture, dividing it evenly between the cutlets.
Roll the cutlets up, secure with toothpicks, and refrigerate for
30 minutes to 1 hour. Heat the butter in a large oven-proof
skillet over high heat. Dredge the rolled cutlets lightly with flour
cook in the butter until lightly browned on all sides. Transfer
the skillet to a preheated 400F (200C) oven and cook until the
internal temperature reads 160F (70C) on an instant-read
thermometer, about 15 minutes. Slice into medallions to serve if desired.
Serves 4 to 6.
Received on Tue Aug 31 23:21:30 2010