Search thousands of recipes reviewed by home cooks like you.

Gorgonzola Stuffed Chicken Breasts Wrapped in Bacon

Gorgonzola Stuffed Chicken Breasts Wrapped in Bacon

  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
witchywoman

witchywoman

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

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:
  • 1002 mg
  • 40%

Based on a 2,000 calorie diet

Directions

  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).
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Baricat
245

Baricat

11/17/2010

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 shallot in 1 tsp butter, until everything was evenly caramelized, adding the garlic and sauteeing for another minute. That did the trick! The role of both of those ingredients in the stuffing was that of a subtle, yet masterful supporting player, not prima donnas competing vainly for the limelight. I then deglazed the roasting pan with 2 Tb dry Marsala (reduced vigorously a few minutes until the vapors ceased to tingle the nose,) poured it over the chicken and POW! The flavor was absolutely spectacular. Because of those two steps, which represented a big improvement, this only narrowly misses the 5 star rating.

Sonya C D'Herde
93

Sonya C D'Herde

11/17/2010

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 and melt it for extra sauce, which is the hit of this dish. Yum!!

sweet tea
84

sweet tea

11/22/2010

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 stuffing and the bacon was wrapped around it. Also, none of the stuffing fell out. I did have to broil after cooking to crisp up the bacon a bit. I will definitely cut back on shallots next time as they seemed to dominate. I wish I had read the review that deglazed with the marsala before I made the dish. I think that would have added a good finishing flavor. Definitely a keeper recipe though. Looks like more effort than it really is.

Similar recipes

ADVERTISEMENT