Gorgonzola Stuffed Chicken Breasts Wrapped in Bacon

Gorgonzola Stuffed Chicken Breasts Wrapped in Bacon

95
witchywoman 446

"Chicken teams up with two of my favorite things: Gorgonzola cheese and bacon!"

Ingredients

55 m {{adjustedServings}} servings 337 cals
Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 337 kcal
  • 17%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 2.8g
  • < 1%
  • Protein:
  • 37.8 g
  • 76%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 808 mg
  • 32%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8-inch baking dish with cooking spray.
  2. 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.
  3. 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.
  4. 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).

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

95
  1. 134 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

The first time I made this, I had to agree with Mis7Up. The shallot is overpowering and the garlic flavor was too pungent. The second time, I overcame that problem by sauteeing the minced shallo...

Great recipe! Made it tonight and everyone loved it! I stuck to the recipe except I used green onions instead of shallots. Next time I plan to make an extra heaping of the gorganzola mixture ...

I made this last night for dinner guests. It was very good. I made the slices on the top thick part of the breast and stuffed it. It looked very nice on the plate because you could see the st...