Gorgonzola Stuffed Chicken Breasts Wrapped In Bacon Recipes

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GORGONZOLA STUFFED CHICKEN BREASTS WRAPPED IN BACON



Gorgonzola Stuffed Chicken Breasts Wrapped in Bacon image

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

2 skinless, boneless chicken breast halves
¼ cup crumbled Gorgonzola cheese
2 tablespoons minced fresh parsley
2 tablespoons minced shallot
1 clove garlic, minced
4 thick slices of applewood smoked bacon
salt and ground black pepper to taste

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

GORGONZOLA STUFFED CHICKEN BREASTS WRAPPED IN BACON



Gorgonzola Stuffed Chicken Breasts Wrapped in Bacon image

Make and share this Gorgonzola Stuffed Chicken Breasts Wrapped in Bacon recipe from Food.com.

Provided by AZPARZYCH

Categories     Chicken Breast

Time 55m

Yield 2 serving(s)

Number Of Ingredients 8

2 boneless skinless chicken breast halves
1/4 cup gorgonzola, crumbled
2 tablespoons fresh parsley, minced
2 tablespoons shallots, minced
1 garlic clove, minced
4 slices bacon, thick applewood
salt & fresh ground pepper
1 tablespoon olive oil

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. Heat 1 Tbs olive oil in a saute pan over medium heat and brown chicken on all sides
  • 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 30-35 minutes. An instant-read thermometer inserted into the center of a breast should read about 165 degrees F (75 degrees C).

Nutrition Facts : Calories 337.8, Fat 21.9, SaturatedFat 7.2, Cholesterol 99.1, Sodium 509.3, Carbohydrate 2.9, Fiber 0.2, Sugar 0.1, Protein 31

PAN ROASTED CHANTERELLE-GORGONZOLA STUFFED CHICKEN BREAST



Pan Roasted Chanterelle-Gorgonzola Stuffed Chicken Breast image

Provided by Food Network

Categories     main-dish

Time 40m

Number Of Ingredients 16

2 ounces bacon fat
1 tablespoons garlic, minced
1 tablespoons shallot, minced
2 ounces yellow onion, minced
4 ounces chanterelle mushrooms
1/2 cup white wine
4 ounces gorgonzola blue cheese
1 tablespoon basil, chopped
1/2 tablespoon oregano, chopped
Kosher salt, to taste
Cracked black pepper, to taste
2 (12-ounce) Airline chicken breasts, split into 4, skin on
1 teaspoon kosher salt
1 teaspoon cracked black pepper
8 ounces chanterelle mushroom-gorgonzola mix
2 ounces canola oil

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.

BACON-WRAPPED CHICKEN BREASTS WITH GORGONZOLA, WALNUT STUFFING



Bacon-Wrapped Chicken Breasts With Gorgonzola, Walnut Stuffing image

This is a delicious, rich chicken recipe. To make it even richer, I served it with spinach alfredo pasta. It would also be great with a side of steamed broccoli.

Provided by Lawsome

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup crumbled gorgonzola
1/3 cup walnuts, toasted and finely chopped
1 tablespoon plain breadcrumbs
1 tablespoon fresh sage, chopped
4 chicken breasts
salt and pepper
4 slices bacon
1 tablespoon oil

Steps:

  • Place oven rack 6 inches from the top of the oven and preheat oven to 350.
  • Mash together gorgonzola, walnuts, breadcrumbs and sage.
  • Season with pepper.
  • Mold into 4 logs.
  • Cut a deep pocket into the thickest side of each breast.
  • Season chicken breast with salt and pepper.
  • Stuff each breast with a cheese log.
  • Smooth side of each breast facing up, wrap a bacon slice around the chicken breast in a spiral.
  • If necessary, use a toothpick to secure.
  • Heat oil in OVEN-SAFE skillet over med-high.
  • Place chicken, smooth sides up, in the skillet.
  • Cook until undersides are browned, about 2 minutes.
  • Turn carefully and brown the other side.
  • Drain fat from the skillet.
  • Loosely cover skillet with foil.
  • Cook about 20 minutes.
  • Remove foil and place skillet on oven rack and broil until bacon crisps, about 2 minutes.

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