CHEESE STUFFED CHICKEN BREASTS

      Title: CHEESE STUFFED CHICKEN BREASTS
  Categories: Chicken, Main dish, Cheese, Maine
       Yield: 6 Servings
  
     3/4 c  Cream cheese
     1/3 c  Blue cheese
       5 tb Butter
            Grated nutmeg
     3/4 c  Swiss cheese, grated
       3    Chicken breasts, 3/4 lb each
            -skinned, boned, halved
       3 tb Dijon mustard
     1/3 c  Flour
       1    Egg, beaten
     1/4 c  Bread crumbs
       4 tb Clarified butter
  
   Blend cream cheese, blue cheese, butter and dash of nutmeg. Form into
   6 ovals, then roll ovals in swiss cheese. Chill at least 1 hour.
   
   Flatten chicken breasts between sheets of waxed paper. Spread each
   piece with 1/2 tsp mustard. Put 1 cheese oval in center of each
   breast and enclose completely with chicken. Have ready 3 separate
   bowls containing flour, egg and crumbs. Roll each breast in flour,
   then egg, then crumbs and chill 1 hour again.
   
   In a heavy oven-proof skillet, sear breasts in butter over high heat
   for 2-3 minutes or until lightly browned. Transfer pan to -preheated
   400 F. oven and bake for 7 minutes or until chicken is cooked through.
   
   From: Merrymeeting Merry Eating, A Collection of Recipes Gathered in
   Maine Privately published by the Regional Memorial Hospital
   Auxiliary, Brunswick, Maine ISBN: 0-9620094-0-7
   
   Typed by: Bob 8-{)
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