GORGONZOLA STUFFED CHICKEN BREASTS WRAPPED IN BACON
Chicken teams up with two of my favorite things: Gorgonzola cheese and bacon!
Provided by witchywoman
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 2
Number Of Ingredients 7
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).
Nutrition Facts : Calories 336.7 calories, Carbohydrate 2.8 g, Cholesterol 112.7 mg, Fat 18.1 g, Fiber 0.2 g, Protein 37.8 g, SaturatedFat 7.3 g, Sodium 885.8 mg, Sugar 0.4 g
CREAMY CAULIFLOWER SOUP WITH BACON AND GORGONZOLA RECIPE
This same recipe can be used for broccoli as well!
Provided by Jaden
Number Of Ingredients 5
Steps:
- Steam the cauliflower until very tender.
- In the meantime, cook the bacon until crisp. (For microwave: place the bacon on a couple layers of paper towels, cover with another paper towel, microwave for 5-7 minutes until crisp). Finely mince cooked bacon.
- Heat the broth in the microwave.
- Drain the cauliflower and add to blender. Pour in the broth, blend on high until smooth. Season with salt to taste. If the soup is too thick, you can add a bit more broth.
- Ladle soup into bowls, garnish with bacon and gorgonzola.
BACON, SPINACH & GORGONZOLA PASTA
An indulgent pasta dish that is quick and cheap to make
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 25m
Number Of Ingredients 8
Steps:
- Cook the pasta following pack instructions. Meanwhile, heat the oil in a large frying pan, then add the onion and cook for 3 mins until starting to soften. Add the bacon, cook for a further 5 mins, then pour in the hot stock and bring to the boil. Simmer for a few mins until the liquid has reduced slightly.
- Stir in the peas, followed by the gorgonzola, until the cheese has melted and the peas are defrosted. Quickly stir through the spinach to wilt. Drain the pasta and mix with the sauce, then serve.
Nutrition Facts : Calories 658 calories, Fat 25 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 35 grams protein, Sodium 4.06 milligram of sodium
PENNE GORGONZOLA WITH CHICKEN
This rich, creamy pasta dish is a snap to throw together for a weeknight meal but special enough for company. You can substitute another cheese for the Gorgonzola if you like. -George Schroeder, Port Murray, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted., Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.
Nutrition Facts : Calories 489 calories, Fat 23g fat (14g saturated fat), Cholesterol 97mg cholesterol, Sodium 453mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 3g fiber), Protein 26g protein.
CREAMY BACON CHICKEN
This creamy bacon chicken recipe is a decadent and delicious dinner that's easy enough for a weeknight and tasty enough for company. It's ready in about 30 minutes!
Provided by Natasha Bull
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Cut the bacon up and add it to a skillet (I use kitchen shears to make this job quick). Fry it over medium-high heat until crispy (about 10 mins). Once the bacon is done, take it out of the pan and set it aside. Leave about 2 tablespoons of the bacon fat in the pan.
- Meanwhile, prep your chicken (cut it in half lengthwise so you have 4 smaller cutlets). Sprinkle them with the garlic powder and pepper and then coat them in the flour.
- Add the chicken to the skillet and cook it in the remaining bacon fat over medium-high heat for 4-5 minutes/side or until it's golden. If it starts to splatter a lot, reduce the heat. Once the chicken is browned, take it out of the pan and set it aside.
- Add the chicken broth, lemon juice, and butter to the pan. Let it bubble until it's reduced by half (about 3-4 minutes).
- Stir in the cream and once it starts to bubble, add the chicken and bacon back into the pan. Cook for another 5 minutes or so until the chicken is fully cooked through and the sauce has reduced to your liking.
Nutrition Facts : Calories 506 kcal, Carbohydrate 4 g, Protein 30 g, Fat 41 g, SaturatedFat 21 g, Cholesterol 183 mg, Sodium 505 mg, Sugar 1 g, ServingSize 1 serving
CREAMY CHICKEN GORGONZOLA PASTA SAUCE
Number Of Ingredients 11
Steps:
- Heat butter and olive oil in large skillet over medium high heat.
- Add chicken and cook 3 minutes then squeeze the lemon juice over chicken
- Continue cooking until chicken is done (approx. 6 minutes total, but this will depend on how you cubed the chicken).
- Remove chicken from skillet and set aside.
- Lower heat to medium.
- Add heavy cream, gorgonzola, parmesan and black pepper.
- Continue cooking until mixture starts to thicken.
- Add cooked chicken to sauce and simmer until everything is heated thoroughly.
- Add spinach, cook until just starting to wilt and serve immediately over pasta of your choice.
- Garnish with chopped walnuts.
CREAMY CHICKEN PENNE PASTA RECIPE BY TASTY
Here's what you need: bacon, chicken breasts, salt, pepper, italian seasoning, paprika, garlic, spinach, small tomatoes, cream, shredded parmesan cheese, red pepper flakes, penne pasta, Chopped fresh parsley
Provided by Tasty
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a deep skillet, fry the bacon until crispy. Remove to a paper towel to drain, then chop.
- In the same skillet, add the chicken and season with salt, pepper, Italian seasoning, and paprika. Cook until no longer pink inside.
- Add the garlic and cook until softened.
- Add spinach and tomatoes and cook until the spinach is wilted.
- Add the cream, Parmesan, an red pepper flakes and bring to a boil.
- Add the penne and bacon, and stir until fully coated in sauce.
- Serve with parsley, Parmesan, and red pepper flakes, if desired.
- Enjoy!
Nutrition Facts : Calories 725 calories, Carbohydrate 61 grams, Fat 36 grams, Fiber 4 grams, Protein 44 grams, Sugar 7 grams
CREAMY CHICKEN TAGLIATELLE
Creamy Chicken and Tagliatelle with mushrooms and bacon for a very satisfying dish.I had this in a restaurant and this is my attempt to recreate it. It works for me.
Provided by aardigman
Time 30m
Yield Serves 2
Number Of Ingredients 10
Steps:
- Cut the chicken into bite size pieces, Chop the rashers into small squares, slice the mushrooms.
- Heat the oil in a deep frying pan over a medium heat. Add the bacon and cook, add the chicken and stir fry for a few minutes until the chicken is cooked. Add the mushrooms, onion and the oregano. Pour the chicken stock and simmer for 10 minutes until reduced.
- Meanwhile cook the tagliatelle according to instructions on the pack. When the chicken stock is reduced, lower the heat and add the cream. Simmer for 5 minutes, stirring until thickened. Add the tagliatelle to the pan.
- Season with salt and pepper.
- When serving, add parmesan to taste.
CHICKEN BACON PASTA WITH TOMATO SAUCE
This Chicken Bacon Pasta with Tomato Sauce is delicious, saucy, cheesy, creamy and best of all it can be on your dinner table in 30 minutes!
Provided by Joanna Cismaru
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Cook the pasta according to package instructions.
- Add the bacon to a large skillet and cook on medium-high heat until it starts to render fat.
- Add the chicken, onion and garlic to the skillet and cook for 7 to 10 minutes or until the chicken is no longer pink and is cooked through.
- Stir in the diced tomatoes, chicken broth and sriracha. Add the sour cream and stir. Bring to a boil then turn down the heat to a low. Stir in the pasta and the mozzarella cheese. Make sure all the pasta is covered in the cheese and sauce.
- Remove from heat, garnish with parmesan cheese and serve.
Nutrition Facts : Calories 423 kcal, Carbohydrate 37 g, Protein 21 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 59 mg, Sodium 518 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
GNOCCHI AND CHICKEN WITH ROASTED GARLIC AND GORGONZOLA CREAM
Steps:
- To a large pot of boiling salted water, add gnocchi and cook for 3 to 4 minutes or until they float to the surface. Drain and return to pot; cover to keep warm.
- In a medium saucepan, over medium-high heat, whisk together white sauce mix and milk. Bring to a boil stirring constantly. Reduce heat to simmer and add minced garlic and Gorgonzola crumbles. Continue to simmer, stirring occasionally for 2 to 3 minutes as sauce thickens; remove from heat.
- Add shredded chicken to gnocchi. Pour sauce over warm gnocchi and chicken, and toss to combine. Serve warm and garnish with chopped fresh parsley.
BACON, SOUR CREAM, POTATO MANICOTTI WITH GORGONZOLA SAUCE
This was something I put together after going to 240 Union in Denver and having a potato manicotti as a side dish. I made my favorite mashed potatoes and my favorite pasta and a great sauce that really pulls the flavors from the filling. use this as a side for a Chicken dish.
Provided by ChefBill
Categories Manicotti
Time 2h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Equipment needed: Potato Ricer, Pasta Rolling machine, Mixer, stand or hand, Baking dish, Pot for potato boiling, Pan for sauce.
- Preheat oven to 350°F.
- Filling:Put whole potatoes in water and boil until tender.
- Drain and cut in half.
- Put in ricer one at a time and squeeze through into mixing bowl.
- Remove skin from ricer and finish the rest of the potatoes.
- Add 1/4 stick of butter, salt (1 teaspoon to start) and pepper (a few turns of the pepper mill to your liking), add reserved bacon and 1/4 cup sour cream.
- Mix until combined.
- Add baking powder and 1/2 of the milk and mix for another minute, adding more milk if needed to make the consistency to your liking.
- They should be creamy but not soupy.
- Pour into a baking dish and put in 350°F oven for about 20 minutes.
- The baking powder will give the potato a fluffy texture and baking it again will help incorporate all the flavors.
- Pasta: Using a stand mixer with a dough hook works best, but if you do not have one of these, make your pasta in a food processor or the old fashion way, by hand.
- I will use the stand mixer method for this recipe: place all ingredients for pasta in bowl and mix to incorporate, stopping several times to scrape down bowl. The hook will eventually make a ball out of the pasta.
- Pull the pasta dough out of the bowl and knead it until it is incorporated well.
- Cut into 4-6 pieces and wrap in plastic wrap tightly and put in the fridge to rest for about 20 minutes.
- Put a 4-quart pan on the stove with water.
- When water boils, add pinch of salt (adding salt after boil prevents salt damage to bottom of pan).
- Pull pasta from fridge and set the rollers on your pasta machine to widest setting and roll until you get nice pliable dough to work with, then start to flatten the pasta into sheets.
- Lay sheets on the work table and cut them into 4 inch square (or a 6x4 inch depending on the size you want).
- When water is boiling, put pasta in water cooking for about 4-5 minutes (fresh pasta cooks fast).
- If you need to do this in batches, use tongs to carefully pull out the pasta and set it in a colander, rinsing with cold water to stop the cooking process.
- Add a bit of olive oil after to prevent sticking.
- Putting together the manicotti:.
- Take pasta squares to the work station and lay them out to prepare for filling.
- Add enough potato to the pasta to make a nice roll with minimal overlap.
- Place manicotti in baking dish carefully, allowing space between them so they do not stick together.
- Put in the 350°F oven for about 10 minutes (about the time it takes to make the sauce).
- All things up to this point can be made ahead of time and frozen or put in the fridge ready to go.
- Sauce: Heat cream slowly and add Gorgonzola to melt.
- •Alternative: melt butter add flour and cook to a nut brown (roux) lower heat and add milk, whisking the roux to make it smooth.
- Allow the milk to come to temp slowly.
- Add cheese.
- Finish: remove manicotti from oven, should be nice and tender, not crispy.
- Place a tablespoon of sauce on plate and place manicotti on sauce.
- Add a ribbon of sauce over the top of the pasta along with chives and parm (optional).
Nutrition Facts : Calories 725.5, Fat 39.2, SaturatedFat 22.1, Cholesterol 179.5, Sodium 1051.8, Carbohydrate 68.1, Fiber 4.1, Sugar 1.5, Protein 25
CREAMY CHICKEN AND BACON GORGONZOLA
Make and share this Creamy Chicken and Bacon Gorgonzola recipe from Food.com.
Provided by Queen Dana
Categories Chicken Breast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- 1. Fry bacon in a heavy skillet; once bacon is done remove from skillet, crumble and set aside.
- 2. Add to chicken, shallot, garlic, marjoram and thyme and let chicken brown. Add wine and cover. Let simmer for 10 minutes or so untill chicken is cooked through. Uncover and stir in cream, gorgonzola and bacon. Allow gorganzola to melt. Serve over pasta or rice.
Nutrition Facts : Calories 640.4, Fat 48, SaturatedFat 19.6, Cholesterol 169.4, Sodium 717.8, Carbohydrate 5.1, Fiber 0.1, Sugar 0.4, Protein 40.2
CHICKEN TORTELLINI WITH BACON
Creamy Chicken Tortellini with bacon and sundried tomato is comforting and easy dinner recipe- loaded with juicy chicken, bacon, sundried tomatoes and a delicious cream sauce.
Provided by Subhasmita
Categories Main Course noodles pasta
Number Of Ingredients 12
Steps:
- Bring a pot of water to boil, season with salt. Cook pasta as per package instruction.
- While pasta is cooking, heat olive oil in a large skillet.
- When the oil is hot, add chicken cubes, season with salt and pepper. Cook, stirring occasionally until chicken is browned and just cooked through, 4-5 minutes.
- Remove the chicken from the pan; cover with foil and keep aside.
- Clean pan if any brown bits are stuck, because we don't want the sauce to look brown.
- Add chopped bacon, cook until crispy. Remove bacon from the pan and keep aside. Discard bacon fat.
- Add butter to the pan. When butter melts add minced garlic and onion. Saute until the onion softens and raw garlic smell has disappeared.
- Stir in sun-dried tomatoes. Cook for a minute.
- Lower the heat and add cream, Parmesan cheese to the pan.
- Drain tortellini and reserve 1 cup of pasta water.
- Add cooked tortellini, chicken and Bacon to the pan. Add 1/2 cup of reserved pasta water to the pan.
- Mix everything gently and let it cook for another 1 minute on low heat.
- Remove from flame and serve topped with more parmesan on top.
Nutrition Facts : ServingSize 100 g, Calories 594.59 kcal, Carbohydrate 38.32 g, Protein 27.26 g, Fat 37.6 g, SaturatedFat 15.66 g, Cholesterol 126.29 mg, Sodium 624.37 mg, Fiber 4.45 g, Sugar 7.58 g
ORANGE GORGONZOLA CHICKEN
An orange marmalade sauce and crumbled Gorgonzola cheese top sauteed chicken breasts in this easy but elegant meal.
Provided by Danelle
Categories Main Dishes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. In a shallow bowl, whisk egg and a pinch of salt. Place breadcrumbs in another shallow bowl.
- Season chicken breasts with salt and pepper. Dip chicken in egg, then in breadcrumbs, packing them on to coat.
- In a large skillet, heat oil over medium heat. Add chicken and cook for about 3 minutes per side, until well browned. Transfer chicken to a lightly greased 9x13 inch baking pan.
- Warm the marmalade in the microwave for about 20 seconds, then pour over the chicken. Cover and bake for about 20 minutes, or until chicken is cooked through.
- Uncover and sprinkle with Gorgonzola. Return to oven for another 3-5 minutes, or until cheese is slightly melted.
Nutrition Facts : Calories 399 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 139 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 42 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 450 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
CHICKEN, BACON AND GORGONZOLA PIE
Bursting with flavour, swathed in a blanket of pastry.
Provided by Food24
Categories Bake
Time 10h20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 200°C.Fry the onion, garlic, chilli and oreganum until sweet and slightlycoloured. Add the flour to the onions and cook for about 2 minutes. Addthe cream, and season. Add the Gorgonzola and allow cream to boil andthicken. Add the the precooked chicken, bacon and grilled peppers. Takeoff the heat and fold in the skinned, cherry tomatoes or diced wholetomato. Add seasoning if needed. Allow to cool.Roll out pasty. Fill pie dish(es )with pie filling and top with alayer of pastry. Prick a pie hole on the top of each pie and brush withegg yolk. Alternatively, make small whole pies: cut rounds of pastryinto about 15cm in diameter. Fill half with your pie filling, then flopthe other half over so to create a stuffed half-moon shape (like aCornish pastie) .Bake at 200°C for 20mins or until pastry is golden.Serve with a green salad.Reprinted with permission of Foodmonger.To visit Foodmonger's blog, click here.
FETTUCCINE CARBONARA WITH GORGONZOLA
Categories Milk/Cream Egg Pasta Blue Cheese Parmesan Bacon Artichoke Parsley Bon Appétit
Yield Make 6 (first-course) or 4 (main-course) servings
Number Of Ingredients 14
Steps:
- Cook pasta in heavy large pot of boiling salted water until tender but still firm to bite. Drain well, reserving 1/2 cup pasta cooking liquid.
- Meanwhile, heat olive oil in heavy large pot over medium-high heat. Add garlic and sauté 2 minutes. Add artichoke hearts; sauté 5 minutes. Add 1/2 cup Gorgonzola cheese, cream, half and half, crushed red pepper, black pepper and salt and simmer until sauce thickens, about 5 minutes.
- Add hot pasta to sauce and toss to coat. Remove from heat. Add eggs to pasta and toss well. Add bacon, 1/2 cup Gorgonzola, 1/2 cup Parmesan cheese and parsley and toss to incorporate. Add reserved pasta cooking liquid to thin sauce, if desired. Sprinkle remaining 1/2 cup Gorgonzola and 1/2 cup Parmesan cheese over pasta and serve.
GORGONZOLA PASTA WITH LEEK, PANCETTA & MUSHROOMS
Penne pasta drenched in a creamy gorgonzola sauce with pancetta, mushrooms and leek. Creamy pasta recipes don't come more delicious than this!
Provided by Chris Collins
Categories Dinner Main Course
Time 35m
Number Of Ingredients 8
Steps:
- In a large pan over medium heat add pancetta. Fry for a few mins until it starts to leak fat and JUST begins to brown, then add mushrooms. Continue frying until the mushrooms soften and begin to brown, then add your diced leek.
- Carry on frying, stirring frequently until the pancetta is crispy with the fat full rendered and the mushrooms/leeks are cooked through and nicely browned.
- Meanwhile, add your pasta to a large pot of salted water (season the water well) and cook until al dente. Just before draining, scoop a cup of the starchy pasta water.
- Melt 2 tbsp butter into the pan and once melted, pour in 1/2cup/125ml of the starchy pasta water. Quickly stir to emulsify the starchy water, pancetta fat and butter. Reduce it down for a few mins, stirring as you go, then pour in cream.
- Give it a good stir then melt in the gorgonzola. Once fully melted, season to taste with salt and pepper. Simmer the sauce for a few mins until it begins to thicken, then stir through the pasta.
- If the sauce is still slightly thin then keep it on the heat and stir until the sauce thickens around the pasta. With the same token, if the sauce soaks up too quickly then thin it back out with some more starchy pasta water.
Nutrition Facts : Calories 763 kcal, Carbohydrate 75.61 g, Protein 19.2 g, Fat 44.32 g, SaturatedFat 17.628 g, Cholesterol 87 mg, Sodium 492 mg, Fiber 10.4 g, Sugar 3.29 g, UnsaturatedFat 10.161 g, ServingSize 1 serving
CREAMY MASHED POTATOES WITH TURKEY BACON AND GORGONZOLA
Steps:
- Set a large pot of water to boil over medium-high heat. Place whole, peeled potatoes into the pot. Cover potatoes, with the lid cracked just enough to let steam escape. Cook until potatoes are soft and tender, about 25 to 30 minutes. Poke with a fork to check doneness.
- Drain well and transfer back to the pot. Using a handheld masher, mash potatoes gently to break into large chunks. Using a stand mixer fitted with the whisk attachment, or a handheld electric mixer, whip potatoes on medium speed. Add butter and salt. Gradually drizzle in whole milk to reach your desired texture.
- Stir in fresh chives, gorgonzola, and chopped turkey bacon until well mixed.
- Serve warm right away, or cover potatoes and place into a warm oven until ready to serve. You can also transfer mashed potatoes to a slow cooker set to Low.
- Enjoy!
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
PASTA WITH CHICKEN, BACON, PEAS AND GORGONZOLA
Easy, delicious and healthy Pasta with Chicken, Bacon, Peas and Gorgonzola recipe from SparkRecipes. See our top-rated recipes for Pasta with Chicken, Bacon, Peas and Gorgonzola.
Categories Poultry Dinner Poultry Dinner
Yield 2
Number Of Ingredients 15
Steps:
- Melt 1 tbsp butter in skillet over high heat. Add chicken and cook without stirring, 1 minute. Stir and continue to cook until cooked through, about 2 minutes more. Remove from pan. Add bacon to skillet and cook over medium-low until crisp, about 7 minutes. Remove from pan. Add onion and 1/8 tsp salt and cook over medium-high heat for 5-7 minutes. Stir in garlic, thyme, flour, and pepper flakes; cook 30 seconds. Stir in broth and wine; simmer 10 minutes. Meanwhile, cook pasta according to package directions. Return to chicken to skillet along with remaining butter and peas; simmer 1 minute. Add chicken mixture, bacon, and Gorgonzola to pasta; toss to combine. Makes 2 large servings.
Nutrition Facts : Nutritional Info Servings Per Recipe 2 Amount Per Serving Calories
CRISPY BACON-WRAPPED CHICKEN WITH THREE CHEESE CREAMY RISOTTO AND ARUGULA FENNEL SALAD
Steps:
- Preheat the oven to 375 degrees F.
- Sauce:
- In a medium saucepot, over medium heat, combine the wine, shallots, and garlic and bring to a simmer. Add the basil, cloves, and bay leaf, and let simmer until the liquid is reduced to about 1 cup. When reduced, add the chicken stock, and continue to simmer until reduced by half. Strain into another sauce pan and stir in the butter. Season the mixture with salt, and pepper, to taste. Keep warm.
- Chicken:
- Season the chicken lightly with salt, and pepper, to taste. Lay 4 slices of bacon crosswise on a cutting board with the slices slightly overlapping. Put a chicken breast on top of the bacon. Bring the bacon slices up and around the chicken so the entire breast is wrapped. Repeat with the remaining chicken breasts and bacon.
- In a large oven-proof skillet, heat 2 tablespoons olive oil over medium heat. Get the pan and oil hot, and then add the bacon-wrapped chicken and cook until the bacon is crispy on both sides, about 8 minutes per side. Transfer the pan to the oven and bake, until the chicken is cooked through, about 15 to 18 minutes.
- Salad:
- Whisk together the lemon juice and olive oil. Season the salad with salt, and pepper, to taste. Put the arugula and fennel into a large bowl and toss until well coated.
- Scoop some risotto nicely into the center or each plate, making sure it has some height so the chicken can stand up. Cut the chicken on a bias and put on top of the risotto. Drizzle some of the red wine sauce around the plate and directly over the chicken. Top each plate with some arugula salad and serve.
- Serving suggestion: Three Cheese Creamy Risotto, recipe follows.
- Heat a large pot (wider is better than taller) over medium heat and add the olive oil and pancetta. Cook the pancetta until it begins to crisp, and then add the garlic and shallots. Cook the shallots and garlic until they begin to brown in color. Add the rice and stir well to coat. Cook the rice for 1 minute.
- Add wine and stir well. Stir the rice until the wine is almost completely absorbed. Add in some chicken stock until rice is just covered and stir again until the stock is absorbed into the rice. Continue to gradually add the stock, stirring well after each addition, until the rice is cooked through, but still has a bite. You may not use all of the stock.
- When rice is cooked, stir in the cheeses and basil. Remove from heat and stir in the butter. Season with salt, and pepper, to taste. The risotto should be smooth, creamy, rich, and delicious.
BACON GORGONZOLA CHICKEN SALAD
You have to try this Bacon Gorgonzola Chicken Salad. It's loaded with chicken, bacon pieces and gorgonzola cheese throughout. Yum!
Provided by Jenny
Categories Side Dish
Time 15m
Number Of Ingredients 11
Steps:
- Place all ingredients into a large bowl. Stir to combine. Taste and season with additional seasonings if needed. Serve with firm crackers or inside a soft roll.
Nutrition Facts : Calories 164 kcal, Carbohydrate 1 g, Protein 5 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 572 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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- 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, chives in a small bowl; season with black pepper. Divide the filling in half, and stuff each chicken breast with cheese filling.
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