By: Washington State Chef’s Association Food Bank Challenge Cookbook

Yield: 4 Servings

Ingredients:

• 12 cooked chicken cutlet slices
• 2, 15 oz. cans sliced peaches, drained
• Pam pan spray
• 1 1/3 cup water
• 1 1/2 cups dry instant milk
• 1/2 cup blue cheese crumbles
• Salt and pepper to taste
• 8 oz. carton peach yogurt
• Fresh basil (optional)

Directions:

• Lay cooked chicken cutlet slices on work surface.  Place 3-4 slices of peach onto each chicken cutlet slice; roll up and place on sheet pan that has been sprayed with Pam pan spray.  Set aside in refrigerator.
• Combine water and instant milk and bring to a simmer.
• Add blue cheese to milk.  Season with salt and pepper to taste.
• Place chicken and peach roll ups on a plate.  Top with blue cheese sauce and garnish the plate with peach yogurt.