Walnut, green onion and gargonzola chicken

Preheat a cast iron pot or dutch oven on medium high heat.  Add oil near end of assembly.

Servings: 2

Ingredients:

• 2 chicken breasts
• 5-6 stalks of green onion (individual strands, not bulbs)
• 1/3 cup low fat Gorgonzola cheese
• 1/4 cup walnuts
• 1 cup chicken broth (or you could use water)
• 1 tablespoon flour
• 1-2 tablespoons of oil

Lay chicken breast flat on cutting board, place one palm on chicken breast, with the other hand use the knife to cut a slit parallel into to the board.   Lift up the flap you have just created and continue to slice the breast- as if to butterfly it.   Do not cut the breast entire into two pieces.

Slice the green onion into 1/4inch circles.  Chop walnuts loosely.  Divide green onion, walnuts and cheese equally between both breasts.  Roll the breast up and pin together in a roll using a toothpick.  Place chicken into hot oil pan.  Let cook on side for 5 mins then rotate 90 degrees.  Do this so all 4 sides get browned.  At this point the chicken is probably cooked- verify with kitchen thermometer 175 degrees.

Remove cooked chicken rolls to side pan.  Pour cold chicken broth directly into hot pan.  Use spoon to scrape up brown goodies and cheese off bottom of pan.  Add flour to brown and whisk to combine.  Bring to boil and then let thicken to personal preference.

Pour gravy on top of chicken roll and serve.

Tip:  I mix the flour in a ramekin with broth or water first and then add.  It avoids lumps.