All Tucked Inn, an Adirondack bed and breakfast
on Lake Champlain in the Adirondacks of New York

 Stilton Stuffed Chicken Breasts With Port Wine Sau

This recipe, featured in Adirondack Cuisine by Armand Vanderstigchel, is sure to please.  Try it with herb roasted red potatoes and asparagus.  Serves four.  Can be doubled.

4 8 ounce chicken breasts

4 ounces Stilton cheese, room temperature

4 ounces softened cream cheese

2 Tablespoons Port wine

2 beaten eggs

1 cup bread crumbs

1/2 cup butter

Sauce

1 minced shallot

1 Tablespoon butter

1/4 cup Port

1/2 cup chicken stock

1/2 cup heavy cream

salt and pepper

Chicken

Mash Stilton, cream cheese and port together in small bowl.  Place 1/4 of mixture in center of each breast.  Fold meat around cheese, securing with toothpick if necessary.  Dip chicken in beaten egg and coat lightly with breadcrumbs.  Refrigerate one hour.  Heat butter in skillet and saute chicken until browned.  Transfer to baking dish and bake at 350 for 40 minutes.

Sauce

Saute shallots over low heat until soft.  Add port and stock and reduce to 1/2 cup.  Add heavy cream and reduce until thickened,  wisking.  Season with salt and pepper.

Transfer chicken to plates and drizzle with sauce.

Enjoy!

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