Oh my!!...
Chopped blanched spinach mixed with grated Parmesan Reggiano...sauteed mushrooms and fresh parsley and a bit of blue cheese.
Slices of provolone ( not smoked), sundried tomatoes and some basil...
Or you could go fruity with Craisins and chopped pecans and buttered bread crumbs.
And the list could go on and on...
Linda C

You can use all kinds of easy melting cheeses and pair it with various herbs and butter or prosciutto. Just let your imagination be your guide.

Fiesta Chicken Kiev
serves 2
1/2 cup + 2 teaspoons butter
2 teaspoons Kraft Old English Sharp Cheddar Cheese Spread
1-1/2 teaspoon minced onion
1 teaspoon chopped green chilis
2 skinless, boneless chicken breasts
1 cup crushed Cheeze-it crackers
2 tablespoons Taco seasoning mix
Mix 2 teaspoons butter, the 2 teaspoons Kraft Old English Cheese Spread, the onion and green chiliÂs. Separate into two equal size mounds and freeze.
Pound chicken breasts to 1/8 inch thickness. Place one mound of the frozen cheese-butter mixture in the center of each chicken breasts and roll up. Tie with string or use toothpicks to hold together. Melt the remaining 1/2 cup butter and roll chicken in it, coating well.
Mix the crushed Cheeze-itÂs and Taco seasoning mix together in a shallow bowl. Roll the buttered chicken in the mixture. Place chicken in a greased microwave safe dish and cook four minutes in the microwave on high.
Serve and enjoy. Be sure to sop up all escaped juices! Yum!

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Prosciutto and Gruyere Stuffed Chicken Breasts
Compliments of Chef Anne Conness

Garlic Jus Ingredients
4 garlic cloves, whole
1 tablespoon
1 cup marsala wine
2 tablespoon sherry vinegar
1 thyme sprig
1 bay leaf
2 quarts rich chicken stock, reduced to 2 cups
Other Ingredients
4 large boneless, skin-on chicken breasts
1/4 cup canola oil
Salt and pepper to taste
2 ounces thinly sliced prosciutto
1/2 cup grated gruyere cheese

Garlic Jus Instructions
1) To make garlic jus, melt butter in sauté pan and cook garlic cloves until golden brown
2) Deglaze pan with marsala wine and sherry vinegar
3) Reduce liquid over medium heat by a quarter
4) Add herbs and reduced chicken stock
5) Simmer on low heat for 30 minutes and strain, discarding solids
Instructions
The key to this dish is cooking the chicken entirely on the skin side so that it is crispy and the meat remains tender.
Preheat oven to 400 degrees Fahrenheit
1) Season the chicken with salt and pepper on both sides
2) With a knife make a horizontal slit into the chicken breast, making a pocket
3) Heat up an oven proof cast iron skillet and add canola oil
4) When the oil is very hot, add chicken breasts skin side down for 5 minutes
5) Split prosciutto into 4 servings and lay slices out flat
6) Divide the cheese and spread onto the prosciutto slices
7) Roll the prosciutto and cheese into an appropriate size which will fit into the pockets in the
chicken breasts
8) Carefully remove chicken from pan and stuff with proscuitto roll
9) Place chicken back into pan skin side down and place in oven for another 5 minutes, until chicken is cooked through
10) Serve chicken with garlic jus, mashed potatoes and haricot vert

BTW Nibblin, welcome and please post more often.

Beverly

Here's one from a healthy diet cookbook:

SPINACH & PEPPER STUFFED CHICKEN BREASTS

Serves 4

2 TBS olive oil
2 chopped onions
1 clove garlic chopped finely
4 cups (125 grams) chopped spinach leaves
1 TBS chopped fresh leaves of mint
1/4 teasp herbes de Provençe
1/2 teasp sea salt
1/2 teasp freshly ground black pepper
4 skinless, boneless chicken breasts 4 oz (125 grams) each

2 oz (50 grams) light Boursin cheese
1 TBS freshly grated parmesan
1 red pepper, seeded, quartered and roasted
1/2 cup (4 oz or 120 ml) white wine
1/2 cup (4 oz or 120 ml) chicken stock
2 x 15 ounce tins of chopped tomatoes
1/4 teasp crumbled strands of saffron
1/2 cup large-flake slow cooking porridge oats

1. Prepare red peppers and put into toaster oven or grill to roast. Chop spinach and set aside.

2. Heat 1 TBS of the oil in a large non-stick frying pan over medium heat and cook half the onion and all the minced garlic for about 5 minutes.
Add the spinach and cook a further 2 minutes or until wilted. Stir in the mint, herbes de Provençe and 1/4 teasp each of the salt and pepper.
Remove from pan and put all into a bowl to cool.

3. Place the chicken breasts on a cutting board between two sheets of cling film and beat with a mallet or rolling pin until they have spread and are about 1/4 inch
(5 mm) thick. (Here I trimmed the edges of each one to make more of a tidy rectangle and put the cut bits into a ziplock in the freezer.)

4. With a fork, mix the two cheeses into the spinach mixture to combine. Spread the filling mixture over the chicken breasts, nearly to the edges.
Cut the red pepper into strips and lay them across the filling.

5. Starting at the short end, carefully roll up the breasts and place them seam-side down on a large platter or cutting board. Sprinkle them with the rest of the salt and pepper.

6. Heat the remaining 1 TBS olive oil in a large nonstick frying pan over a medium heat. Cook the remaining onion about 5 minutes, then add the wine, chicken stock, tomatoes,
saffron and a little more seasoning. Simmer on low heat, covered for about 8 minutes, then add the oats and stir.

7. Place the rolled chicken breasts on top of the sauce in the pan and continue to simmer, covered, for 20 - 25 minutes or until the chicken is completely cooked through.

8. To serve - place the chicken on a plate and spoon sauce around and over the top.
Serve whole if rolls are small, or even better - slice them thickly with a sharp knife to display the colourful filling.

Source: Adapted from Rick Gallop's Low Glycemic Index Diet Green-Light Cookbook

SharonCb

For dinner parties, I will spread a layer of boursin, followed by cooled cooked spinach, followed by a slice of prosciutto. I always tie it before baking at 350 for 30 min or so. Let sit before slicing into rounds.
Very impressive looking and so easy to make.
Jo