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Ingredientes
- 2 x Chicken cutlets (1/4 lb ea)
- 1 ounce Gorgonzola (or possibly blue) cheese
- 1 tsp Each olive or possibly vegetable oil and margarine
- 2 Tbsp. Minced shallots or possibly onion
- 1/4 c. Each canned chicken broth & port wine
- 1/8 tsp Salt Dash of white pepper
- 2 tsp Flour
Direcciones
- 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 till margarine is melted; add in chicken and cook over medium heat turning once, till lightly browned on each side (usually 2-3 min)
- Transfer to a plate and keep hot.
- 3. In the same skillet, saute/fry the shallots (or possibly onions) over medium high heat till softened, about 1 minute. Sprinkle flour over and stir quickly to combine; cook, stirring constantly for 1 minute.
- Add in remaining ingredients and bring mix to a boil. Reduce heat to low and cook till mix thickens and flavors blend, usually 2-3 min. Return chicken to skillet and cook till heated through.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 2 servings | |
| Calories 237 | |
| Calories from Fat 109 | 46% |
| Total Fat 12.22g | 15% |
| Saturated Fat 3.97g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 421mg | 18% |
| Potassium 215mg | 6% |
| Total Carbs 7.95g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 2.37g | 2% |
| Protein 15.49g | 25% |
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