Blue cheese is a general classification of cow's milk, sheep's milk, or goat's milk cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, blue-gray or blue-green mold, and carries a distinct smell, either from that or various specially cultivated bacteria.
Blue cheese can be eaten by itself or can be crumbled or melted over foods. The characteristic flavor of blue cheeses tends to be sharp and salty. (Wikipedia)
Blue Cheese Filling:
- 3 ounces cream cheese
- 1 ounce crumbled blue cheese
- 1 ounce butter
- 1 teaspoon dried basil
- 4 boneless skinless chicken breast halves
- 1 tablespoon mrs dash
- 1/2 teaspoon garlic powder — salt, pepper,
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon italian seasoning
- 4 tablespoons olive oil
How to Prepare:
- Beat ingredients until smooth and place on a piece of plastic wrap.
- Form into a log about the thickness of a quarter and wrap tightly in plastic. Freeze at least 30 minutes.
- In each breast, using a very sharp knife, cut a “pocket” into the flesh almost all the way through the chicken.
- Rub each breast with the spice mixture and then rub with 1T oil(prevents drying).
- Preheat the foreman grill. Cook each breast for 4 minutes or until just almost cooked.
- Remove and let cool a few minutes to be able to handle it.
- Remove the cheese log from the freezer, remove plastic and cut into 8 equal sized disks.
- Insert 2 disks into each chicken breast pocket and return to the grill for 3-4 minutes or until chicken is cooked through.
- Serve immediately.