3 boneless, skinless chicken breasts
1/2 cup crumbled gorgonzola
1 small onion diced
several slices center cut turkey bacon
2 small chili peppers diced
2 tablespoons “fake” butter
2 tablespoons flour
1/2 cup low sodium chicken stock
1/2 cup 2% milk
2 tablespoons grainy mustard
1/4 cup dry white wine
1 tablespoon white vinegar
tablespoon dijon mustard
Preheat the oven to 375°
Cut your chicken across the breast without severing it on one side (aka butterfly). Spread the butterflied chicken pieces
out on a workspace and cover with parchment paper. Pound the chicken until flat and tender. Season with salt and pepper on both sides. Cover each face-up piece with the gorgonzola followed by onion and chili peppers.
Roll the chicken up from one long side to the other and wrap the turkey bacon around the chicken, securing with the bacon (and keeping the chicken rolled up) with toothpicks.
Spray your rolled chicken with vegetable spray and place in a glass baking sheet. Put in oven and cook for 35 minutes to ensure that the turkey bacon is cooked and to make it a little crispy.
Remove your chicken from the baking dish and put them on a cutting board. Pour the juices from the baking dish into
a small skillet and melt your fake butter into it and then add your flour. Whisk continuously making sure it doesn't stick to the pan. Add the chicken stock, vinegar, wine and allow to thicken. Finally, add the milk and mustard(s), mix and reduce heat to low until you are ready to use it.
Remove the toothpicks from the chicken and cut it in half (be careful of the hot cheeses squirting out) to show off the center. Plate it and cover with your sauce and serve with a side.
Recipe Courtesy of Mark Patrick Spiecher (The Manic Cheater). Original blog post