GORGONZOLA-STUFFED BUFFALO CHICKEN SLIDERS
Nothing says game day like a big plate of Buffalo wings, but let's be honest: As delicious as they are, wings can be a little messy, especially at a party. With these sliders, you can replicate that tangy, spicy taste in a way everyone can enjoy. Use either ground chicken or ground turkey in the patties then stuff them with Gorgonzola cheese. This combo is the perfect match for Buffalo wing sauce, which is mixed directly into the patties as well drizzled on the finished sliders.
Provided by Jaymee Sire
Categories main-dish
Time 25m
Yield 6 sliders
Number Of Ingredients 9
Steps:
- Combine the ground chicken, onion, garlic and wing sauce in a medium bowl. Mix gently with your hands, taking care not to overmix.
- Form the mixture into 6 patties (each about 2 ounces). Place 1 tablespoon of the Gorgonzola in the center of a patty. Fold the sides around the cheese and press together to seal, completely covering the cheese. Gently flatten back into a patty. Repeat with the remaining ground chicken mixture and cheese. Season the outside of the patties with salt and pepper.
- Lightly coat a large cast-iron skillet with oil and heat over medium heat until hot. Sear the patties until cooked through or until internal temperature of chicken reaches 165 degrees, 5 to 6 minutes per side.
- Serve the patties on the toasted slider buns with a drizzle of extra wing sauce and your favorite burger toppings.
BUFFALO CHICKEN SLIDERS RECIPE BY TASTY
Here's what you need: dinner rolls, shredded mozzarella cheese, rotisserie chicken, hot sauce, ranch dressing, butter
Provided by Scott Loitsch
Categories Appetizers
Yield 12 sliders
Number Of Ingredients 6
Steps:
- Carefully slice the pack of dinner rolls in half, being sure to keep the rolls connected as a single units as they are split into tops and bottoms.
- Remove the top and place the bottom section in a 9x12 inch (23x30 cm) baking dish.
- Sprinkle the bottom with about 1 cup (100 g) of the shredded mozzarella cheese (make sure it is evenly coated as this will act as a barrier between the sauce and the bread, preventing the rolls from getting soggy).
- Top the cheese with the shredded rotisserie chicken. Drizzle the hot sauce and ranch dressing evenly over the chicken and spread out evenly with a spoon. Top with remaining mozzarella cheese.
- Place the top half of the rolls on top and brush evenly with melted butter.
- Bake in a preheated oven for 20-25 minutes, until the cheese is melty and the rolls have heated through.
- Remove from oven, cool slightly before transferring to a cutting board.
- Using a large knife, follow the lines of the rolls, cutting them into 12 individual sliders.
- Enjoy!
Nutrition Facts : Calories 171 calories, Carbohydrate 2 grams, Fat 11 grams, Fiber 0 grams, Protein 14 grams, Sugar 0 grams
CRANBERRY-GORGONZOLA STUFFED CHICKEN
Chicken breasts go from ordinary to extraordinary when filled with tart cranberries and creamy Gorgonzola. Make it a meal with couscous and a green salad. -Kara Firstenberger, Cardiff, California
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 397 calories, Fat 16g fat (6g saturated fat), Cholesterol 164mg cholesterol, Sodium 588mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 2g fiber), Protein 44g protein.
CHICKEN GORGONZOLA
Chicken breasts are sauteed to a golden brown then topped with a rich, savory Gorgonzola sauce. Serve with steamed green beans and fresh crusty bread if you are looking for a winner to impress your dinner guests. This dish is so decadent it tastes exactly as though you ordered it at a fine Italian restaurant, but the secret is how simple it actually is to make! This sauce is also a wonderful accompaniment to pork chops, ravioli, or whatever strikes your fancy! It is very versatile, so the possibilities are endless!
Provided by Spirited Sarah
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 17
Steps:
- Combine basil leaves, 2 1/2 tablespoons olive oil, walnuts, Parmesan cheese, and garlic in a food processor; process until pesto is smooth.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken until golden brown, about 5 minutes per side. Transfer to serving platter.
- Cook and stir mushrooms in a single layer in the same skillet until tender, about 5 minutes. Add onion; cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add half of the Gorgonzola cheese; cook until slightly melted. Pour in wine and stir to scrape up brown bits from the bottom of the skillet. Stir lemon juice, chicken broth, brown sugar, salt, and black pepper into the sauce.
- Bring chicken broth mixture to a boil; reduce heat and simmer until sauce is reduced by 1/4, 3 to 5 minutes. Stir in pesto and return chicken to the skillet. Cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more. Add remaining Gorgonzola cheese and chopped tomatoes.
- Serve each chicken breast on a plate topped with sauce.
Nutrition Facts : Calories 377.4 calories, Carbohydrate 8.4 g, Cholesterol 81.8 mg, Fat 23.3 g, Fiber 1.8 g, Protein 30.5 g, SaturatedFat 6.2 g, Sodium 342.2 mg, Sugar 4.1 g
EVEN BETTER BUFFALO CHICKEN SLIDERS RECIPE BY TASTY
Here's what you need: butter, hot sauce, distilled white vinegar, worcestershire sauce, garlic powder, chicken breasts, dinner roll, green leaf lettuce, coleslaw, blue cheese dressing, blue cheese crumbles
Provided by Tasty
Categories Lunch
Yield 12 sliders
Number Of Ingredients 11
Steps:
- Combine the butter, hot sauce, white vinegar, Worcestershire, and garlic powder to create your buffalo sauce (or substitute with two cups of premade buffalo sauce).
- Place four chicken breasts in your slow cooker and cover with the sauce.
- Cook on high heat for four hours.
- When the chicken has finished cooking, shred the chicken breasts with two forks.
- On the side, mix together the coleslaw veggie mix and blue cheese dressing.
- To assemble your sliders, layer dinner rrolls, green leaf lettuce, buffalo chicken, blue cheese coleslaw, and blue cheese crumbles.
- Enjoy!
Nutrition Facts : Calories 383 calories, Carbohydrate 12 grams, Fat 28 grams, Fiber 1 gram, Protein 19 grams, Sugar 8 grams
GORGONZOLA STUFFED CHICKEN BREASTS WRAPPED IN BACON
Chicken teams up with two of my favorite things: Gorgonzola cheese and bacon!
Provided by witchywoman
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8-inch baking dish with cooking spray.
- Using a sharp knife, cut a slit into the thick side of each chicken breast about 2 inches long and 1 1/2 inches deep.
- Mash together the Gorgonzola cheese, parsley, shallot, and garlic in a small bowl; season with salt and black pepper. Divide the filling in half, and stuff each chicken breast with cheese filling. Wrap 2 slices of bacon around each breast, and secure with wooden toothpicks. Place the chicken breasts into the prepared baking dish.
- Bake in the preheated oven until the bacon is browned and the chicken is no longer pink inside, about 35 minutes. An instant-read thermometer inserted into the center of a breast should read about 165 degrees F (75 degrees C).
Nutrition Facts : Calories 336.7 calories, Carbohydrate 2.8 g, Cholesterol 112.7 mg, Fat 18.1 g, Fiber 0.2 g, Protein 37.8 g, SaturatedFat 7.3 g, Sodium 885.8 mg, Sugar 0.4 g
PAN ROASTED CHANTERELLE-GORGONZOLA STUFFED CHICKEN BREAST
Steps:
- For the chanterelle mushroom-gorgonzola stuffing: In a medium hot saute pan add the bacon fat and saute garlic, shallot and onions until translucent.
- Add chanterelle mushrooms and continue sauteing until tender. Deglaze with white wine.
- Chill and set aside.
- In a medium mixing bowl add cool chanterelle mushroom mix, gorgonzola, basil, oregano, salt and black pepper. Fold together until incorporated. Chill and set aside for later use.
- For the pan roasted chicken breast: Preheat the oven to 350 degrees.
- With a boning knife, butterfly 4 chicken breasts. Stuff each breast with 2 ounces of chanterelle mushroom-gorgonzola mix then tie with butcher's twine to ensure that it stays together.
- Season each chicken breast with salt and cracked black pepper.
- In a large hot saute pan add canola oil then lay the chicken in the pan skin side down. Sear for about one minute then turn over and continue cooking for 30 more seconds.
- Place the entire pan in a 350-degree oven and roast until done. Serve with onion jus immediately.
GORGONZOLA STUFFED CHICKEN BREASTS
Make and share this Gorgonzola Stuffed Chicken Breasts recipe from Food.com.
Provided by English_Rose
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F Loosen the skin on each chicken breast to create a pocket and lay a slice of Gorgonzola underneath. Brush with a little oil. Roast for 25-30 minutes.
- Meanwhile, heat the remaining oil in a frying pan over a medium heat and fry the basil leaves for 20 seconds. Drain on kitchen paper towels.
- Add the butter to the hot pan and immediately add the apples. Turn up the heat and fry for 5 minutes until golden, turning once. Add the walnuts for the last minute. Remove to a plate and keep warm.
- Turn off the heat and de-glaze the pan with brandy. Stir in the sugar. Put the chicken on a plate and add the juices to the brandy in the pan. Heat to make a sauce.
- Serve the chicken sliced on top of the spinach with the apples, basil leaves, walnuts and sauce.
Nutrition Facts : Calories 643.1, Fat 37.9, SaturatedFat 14.2, Cholesterol 129.7, Sodium 707.8, Carbohydrate 25.3, Fiber 6.2, Sugar 15.7, Protein 43
ITALIAN STYLE STUFFED CHICKEN BREAST WITH GORGONZOLA
Juicy, tender, flavourful italian style chicken wrapped in prosciutto di Parma and stuffed with gorgonzola.
Provided by hxnnxh
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Spread out sheet of cling film on counter top. Put chicken breasts on top and cover with another sheet of film. Now bash the chicken with rolling pin or meat mallet until about 1/5 inch thickness. Season with pepper/salt.
- On another piece of cling film, layer prosciutto so the slices slightly overlap on the edges in a rectangular shape.
- Put 1 oz gorgonzola on each breast, roll up tightly, trying to tuck the cheese in a way so it is no longer exposed. Transfer rolled up breast onto proscuittolayer. wrap prosciutto tightly around breast, and wrap entire package in the cling film. Repeat for 2nd breast. Transfer to freezer for 5-10 minutes until slightly firmed.
- Heat oil in skillet and cook on med heat, turning regulary for 25 minutes, until cheese inside is melted. Cut each breast in half, serve immediately.
Nutrition Facts : Calories 189.8, Fat 12.5, SaturatedFat 4.8, Cholesterol 57, Sodium 243.8, Carbohydrate 0.3, Sugar 0.1, Protein 18.2
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