Chicken Philly Bleu

Ingrédients

2 oz. Bleu or Roquefort cheese

6 oz. Cream cheese

3 Tbsp. Butter

1 clove garlic minced

1 Tbsp. Brandy

4-5 chicken breast halves, skinned and boned.

Dip Chicken rolls in:

1/3 cup flour

1 egg, beaten

3/4 cup seasoned bread crumbs

Sauce Ingredients:

3 Tbsp. Butter

1/2 tsp. each basil, chervil, fresh chopped parsley.

1/3 cup Dry white wine

Instructions

Blend garlic and cheese together, do not over mix. Add butter and brandy or water and blend well.

Cover breasts with plastic wrap and flatten with a mallet (1/4” thick). Spread cheese mixture on chicken breast the roll up like a jam roll. Place all rolled chicken breasts on dinner plate, cover with wax paper and place 2-3 salad plates on top. Refrigerated for 20 minutes.

Dip each roll up in flour, then in egg, then lastly into bread crumbs.

Place in au gratin dishes or we just put them all together in a baking dish. Bake 20 minutes in a 350° oven.

Sauce:

Melt butter, add herbs and wine or vinegar. Heat mixture to a slow boil. Pour over chicken breasts and serve. Substitute for Brandy and/or wine for 1/4 cup vinegar plus 1 Tbsp. Sugar plus 1/4 cup water.