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Title: Chicken With Port And Gorgonzola
Yield: 2 Servings

Ingredients

      2    chicken cutlets (1/4 lb ea)
      1 oz gorgonzola (or blue) cheese
      1 ts each olive or vegetable oil
           - and ma; rgarine
      2 tb chopped shallots or onion
    1/4 c  each canned chicken broth &
           -port wi; ne
    1/8 ts salt
      1    dash of white pepper
      2 ts flour

Instructions

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 until margarine is melted; add chicken and cook over medium heat
turning once, until lightly browned on each side (usually 2-3 minutes)
Transfer to a plate and keep warm.

3. In the same skillet, saute the shallots (or onions) over medium
high heat until softened, about 1 minute. Sprinkle flour over and
stir quickly to combine; cook, stirring constantly for 1 minute.
Add remaining ingredients and bring mixture to a boil. Reduce heat to
low and cook until mixture thickens and flavors blend, usually 2-3
minutes. Return chicken to skillet and cook until heated through.

Per serving: 279 calories

Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip

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