Bacon Wrapped Chicken Breasts With Gorgonzola Walnut Stuffing Food

BACON-WRAPPED CHICKEN BREASTS WITH GORGONZOLA, WALNUT STUFFING

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.

BACON-WRAPPED CHICKEN BREASTS WITH GORGONZOLA AND WALNUT STUFFING

Steps:

• Position a rack in the top third of the oven and preheat the oven to 350°F. Mash the Gorgonzola, walnuts, stuffing mix and sage in a small bowl until combined. Season with pepper. Mold the cheese mixture into 4 finger-shaped logs.
• Using a sharp, thin-bladed knife, cut a deep pocket into the thickest side of each breast, being careful not to cut through to the top, bottom or other side of the breast. (If you do cut through, the hole can be patched by wrapping the bacon strip over it.) Season the chicken lightly with salt and pepper. One at a time, stuff each breast with a cheese log. With the smooth side of the breast facing up, wrap a bacon strip around each breast in a spiral, beginning at a point under the breast to hold the bacon in place while it cooks. If necessary, use a wooden toothpick to secure the bacon.
• Heat the oil in a large nonstick skillet over medium-high heat. Place the chicken, smooth sides up, in the skillet. Cook until the undersides are browned, about 2 minutes. Turn carefully and brown the other sides. Turn right side up. Holding the breasts back with a large spatula, tilt the skillet to pour off a good amount of the bacon fat (don't worry about getting rid of it all). Loosely cover the skillet with foil. Cook until the chicken feels firm when pressed in the center, about 20 minutes. Discard the foil.
• Position the broiler rack about 6 inches from the heat source and preheat the broiler. Place the skillet under the broiler and broil until the bacon crisps, about 2 minutes. Serve immediately.

BACON-WRAPPED CHICKEN BREASTS

Steps:

• Preheat the oven to 375 degrees F. Heat the olive oil in a medium skillet over medium heat. Add the onion and cook, stirring, until golden brown, about 6 minutes. Stir in the garlic and cook 30 seconds more. Remove the pan from the heat and add the cream cheese, chives and Worcestershire sauce and stir until evenly combined. Season the filling with salt and pepper.
• Halve each chicken breast horizontally, leaving it attached at one side so it opens like a book. Sprinkle the chicken with salt and pepper, then divide the filling among the breasts, spreading it evenly on the inside of each. Close the chicken breasts and sprinkle the outsides lightly with salt and pepper.
• Lay 3 strips of bacon side-by-side on a cutting board and position a chicken breast right-side-up at the end of the strips. Tuck the thinner "tail" of the chicken breast underneath for even cooking, then roll the breast up in the bacon. Repeat with the remaining bacon strips and chicken breasts.
• Set a cooling rack in a rimmed baking sheet and transfer the chicken breasts with the bacon seam-side down to the rack. Bake until the chicken is almost cooked through and an instant-read thermometer inserted in the middle of each breast reads 155 degrees F, about 35 minutes. Heat the broiler and broil the breasts until the bacon turns golden brown and crisp, about 5 minutes. Serve hot.

GORGONZOLA STUFFED CHICKEN BREASTS WRAPPED IN BACON

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).

GORGONZOLA STUFFED CHICKEN BREASTS WRAPPED IN BACON

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).

STUFFED CHICKEN BREAST WRAPPED IN BACON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Make a pocket in each of the chicken breasts by slicing down one side, making sure to not slice all the way through. Stuff each pocket with mozzarella cheese and a 1/4 the minced garlic. Wrap 2 slices of bacon around each stuffed breast and secure in place with toothpicks. The pocket opening should be completely covered.
• Combine onion and remaining garlic in a shallow baking dish and drizzle with olive oil. Place stuffed chicken breasts on top and sprinkle with rosemary.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CRANBERRY-GORGONZOLA STUFFED CHICKEN

Steps:

• Flatten chicken to 1/4-in. thickness. In a small bowl, combine cheese and cranberries. Spoon 1/4 cup cheese mixture down the center of each chicken breast. Roll up and secure with toothpicks., Place walnuts and parsley in a food processor; cover and process until ground. Transfer to a shallow bowl; stir in the bread crumbs, salt and pepper. In another shallow bowl, combine eggs and mustard. Place flour in a third shallow bowl. Coat chicken with flour, then dip in egg mixture and coat with walnut mixture., Place seam side down in a greased 15x10x1-in. baking pan. Bake at 350° for 35-40 minutes or until a thermometer reads 170°. Discard toothpicks.