I used the cheese I just discovered from the UK" Ilchester Double Gloucester layered with Stilton. You can easily double the recipe and can also make it ahead so it's ready to pop in the oven when you get home from work!
While the chicken is cooking it creates lots of yummy, cheesy juices. I think I like it best served over pasta! I used the thick Maple bacon that we always have, smelled delicious when it was baking!
I'm going to try stuffing steak with it next, I bet it will be delish! xoxo Mom
Gorgonzola Stuffed Chicken Breasts Wrapped in Bacon
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Submitted By: witchywoman
Photo By: amysrecipes
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"Chicken breasts
stuffed with an intensely savory mixture of Gorgonzola cheese, shallots,
and garlic are wrapped in applewood smoked bacon and baked. It's a
tasty little supper for two."
Ingredients:
2 skinless, boneless chicken breast
halves
1/4 cup crumbled Gorgonzola cheese
2 tablespoons minced fresh parsley
2 tablespoons minced shallot
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1 clove garlic, minced
4 thick slices of applewood smoked
bacon
salt and ground black pepper to taste
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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). |
| ALL RIGHTS RESERVED © 2012 Allrecipes.com | Printed from Allrecipes.com 2/17/2012 |
oh my the steak idea is such a good one! Hope I'm there when you try it!
ReplyDeleteCan you blog the bean curd sometime, I want to make that soon, omitting the tofu:) and trying frank's idea of some hot pork sausage!