Blue Cheese-stuffed Chicken

This is from Cooking Light Magazine . . .

Ingredients:

1/2 cup (2 oz) crumbled blue cheese

1 tbsp reduced fat sour cream

1 tsp fresh lemon juice

1/8 tsp freshly ground black pepper

4 (6 oz) skinless, boneless chicken breasts

1/4 cup all-purpose flour

2 tbsp 1% milk

1 large egg, lightly beaten

1 cup panko bread crumbs

1 1/2 tbsp butter, divided

Method:

1. Preheat oven to 350 degrees.

2. Combine blue cheese, sour cream, lemon juice and pepper in a small bowl. Cut a horizontal slit in the thickest portion of the breast and stuff with cheese mixture.

3. Place flour in a shallow dish. Combine milk and egg in another dish and the panko in a third dish. Dredge the stuffed breasts one at a time in the flour, egg mixture and then panko.

4. Heat a large, ovenproof skillet over medium-high heat. Add 1 tbsp of butter to pan and swirl until melted. Arrange chicken in pan; cook for at least 4 minutes. Turn chicken over and then place skillet in oven for 20 minutes (or until done.)