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 (this is plenty)
2 tablespoons minced fresh parsley
2 tablespoons minced shallot
1 clove garlic, minced
salt and ground black pepper to taste
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). **We turned on the broiler for the last five minutes. Gave it a nice glaze.
COOK'S NOTES
First, we skipped the bacon. Other recipes included using prosciutto and we would skip that as well. Secondly, parsley has such a unique taste. While absolutely delicious, it could some times overpower the cheese and shallots (surprisingly). For the next iteration, we may use something a little more neutral, like spinach.
Cook Time: 35 Minutes
Ready In: 55 Minutes
Servings: 2
IN THE GLASS
Oh and equally important was the wine. Domaines Astruc Voignier, courtesy of our dear friends @ Art of the Table.
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