Ingredients
6 boneless skinless chicken breast halves (6 ounces each)1 cup (4 ounces) crumbled Gorgonzola cheese1/2 cup dried cranberries2/3 cup chopped walnuts1/3 cup packed fresh parsley sprigs2/3 cup dry bread crumbs1/2 teaspoon salt1/2 teaspoon pepper2 eggs, beaten1 tablespoon Dijon mustard1/2 cup all-purpose flour
Preparation
Flatten chicken to 1/4-in. thickness. In a small bowl, combine cheese and cranberries. Spoon 1/4 cup cheese mixture down the center of each chicken breast. Roll up and secure with toothpicks.
Place walnuts and parsley in a food processor; cover and process until ground. Transfer to a shallow bowl; stir in the bread crumbs, salt and pepper. In another shallow bowl, combine eggs and mustard. Place flour in a third shallow bowl. Coat chicken with flour, then dip in egg mixture and coat with walnut mixture.
Place seam side down in a greased 15x10x1-in. baking pan. Bake at 350° for 35-40 minutes or until a thermometer reads 170°. Discard toothpicks.
