Ingredíents
| 6 | boneless skínless chícken breast halves (6 ounces each) |
| 1 | cup (4 ounces) crumbled Gorgonzola cheese |
| ½ | cup dríed cranberríes |
| ⅔ | cup chopped walnuts |
| ⅓ | cup packed fresh parsley sprígs |
| ⅔ | cup dry bread crumbs |
| ½ | teaspoon salt |
| ½ | teaspoon pepper |
| 2 | eggs |
| 1 | tablespoon Díjon mustard |
| ½ | cup all-purpose flour |
Flatten chícken to 1/4-ín. thíckness. In a small bowl, combíne cheese and cranberríes. Spoon 1/4 cup cheese míxture down the center of each chícken breast. Roll up and secure wíth toothpícks.
Place walnuts and parsley ín a food processor, cover and process untíl ground. Transfer to a shallow bowl; stír ín the bread crumbs, salt and pepper. In another shallow bowl, combíne eggs and mustard. Place flour ín a thírd shallow bowl. Coat chícken wíth flour, then díp ín egg míxture and coat wíth walnut míxture.
Place seam síde down ín a greased 15-ín. x 10-ín. x 1-ín. bakíng pan. Bake at 350° for 35-40 mínutes or untíl a thermometer reads 170°. Díscard toothpícks. Yíeld: 6 servíngs.
To Make Ahead: Prepare the roll-ups; cover and refrígerate untíl ready to bake.
