Chicken au Gratin

Chicken Au Gratin

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raymond spencer


this is a stuffed chicken recipe,with au gratin makeover.


★★★★★ 1 vote

40 Min


  • 6
    boneless,skinless,chicken breast halves(6-ounces each)
  • 1 c
    cubed american cheese
  • 1/2 c
    crumbled blue cheese
  • 2/3 c
    chopped walnuts
  • 1/3 c
    chopped fresh parsley
  • 2/3 c
    dry bread crumbs
  • 1/2 tsp
    sodium-free salt
  • 1/2 tsp
    seasoned pepper
  • 3
  • 1 Tbsp
    honey mustard
  • 1/2 c
    all purpose flour

How to Make Chicken au Gratin


  1. Flatten chicken to 1/4-in.thickness.In a small bowl,combine american and blue cheese.
    Spoon 1/4 cup cheese mixture down the center of each chicken breast.
    Roll up and secure with toothpicks.
  2. Place walnuts and parsley in a food processor,cover and process until ground.
    Transfer to a shallow bowl;stir in bread crumbs,sodium-free salt and seasoned pepper.In another shallow bowl,combine eggs and mustard.Place flour in a third shallow bowl.
  3. Coat chicken with flour,then dip in egg mixture and coat with walnut mixture.
    Place seam side down in a greased 15-in.x10-in.x1-in.baking pan.
    Bake at 350 degrees for 35 to 40 minutes.Discard toothpicks.

Printable Recipe Card

About Chicken au Gratin

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy

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