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
STUFFED CHICKEN BREAST WRAPPED IN BACON
Spruce up chicken breast with this simple recipe. By stuffing chicken with cheese and garlic, then wrapping it in bacon, you get lovely, moist meat. You can easily double the ingredients if cooking for more people.
Provided by Ayms123
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 2
Number Of Ingredients 7
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).
Nutrition Facts : Calories 525.5 calories, Carbohydrate 14.8 g, Cholesterol 120.7 mg, Fat 33.4 g, Fiber 1.3 g, Protein 40.1 g, SaturatedFat 11.8 g, Sodium 978.7 mg, Sugar 3 g
GORGONZOLA CHICKEN BREASTS
Provided by Andrea Albin
Categories Cheese Chicken Bake Quick & Easy Dinner Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F with rack in middle.
- Pat chicken dry, then cut a deep 3-inch-long pocket horizontally in long curved side of each chicken breast half. Fill each pocket with one quarter of cheese. Season chicken all over with 1 teaspoon salt and 1/2 teaspoon pepper.
- Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Place chicken, skin side down, in skillet and cook, undisturbed, until golden brown, about 4 minutes. Turn breasts over, then place skillet in oven and bake until just cooked through, 20 to 25 minutes. Transfer chicken to a platter.
- Return skillet to burner (handle will be very hot) and add water and vinegar. Boil, stirring and scraping up any brown bits and melted cheese, until sauce thickens slightly, about 3 minutes. Strain through a fine-mesh sieve into a heatproof measuring cup, then skim off excess fat. Season with salt and pepper. Serve chicken with sauce.
BACON-WRAPPED CHICKEN BREASTS WITH GORGONZOLA, WALNUT STUFFING
This is a delicious, rich chicken recipe. To make it even richer, I served it with spinach alfredo pasta. It would also be great with a side of steamed broccoli.
Provided by Lawsome
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
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.
GORGONZOLA STUFFED CHICKEN BREASTS WRAPPED IN BACON
Make and share this Gorgonzola Stuffed Chicken Breasts Wrapped in Bacon recipe from Food.com.
Provided by AZPARZYCH
Categories Chicken Breast
Time 55m
Yield 2 serving(s)
Number Of Ingredients 8
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).
Nutrition Facts : Calories 337.8, Fat 21.9, SaturatedFat 7.2, Cholesterol 99.1, Sodium 509.3, Carbohydrate 2.9, Fiber 0.2, Sugar 0.1, Protein 31
PAN ROASTED CHANTERELLE-GORGONZOLA STUFFED CHICKEN BREAST
Steps:
- For the chanterelle mushroom-gorgonzola stuffing: In a medium hot sautepan add the bacon fat and saute garlic, shallot and onions until translucent.
- Add chanterelle mushrooms and continue sauteing until tender. Deglaze with white wine.
- Chill and set aside.
- In a medium mixing bowl add cool chanterelle mushroom mix, gorgonzola, basil, oregano, salt and black pepper. Fold together until incorporated. Chill and set aside for later use.
- For the pan roasted chicken breast: Preheat the oven to 350 degrees.
- With a boning knife, butterfly at 4 chicken breasts. Stuff each breast with 2 ounces of chanterelle mushroom-gorgonzola mix then tie with butchers twine to ensure that it stays together.
- Season each chicken breast with salt and cracked black pepper.
- In a large hot saute pan add canola oil then lay the chicken in the pan skin side down. Sear for about one minute then turn over and continue cooking for 30 more seconds.
- Place the entire pan in a 350 degreee oven and roast until done. Serve with onion jus immediately.
PAN ROASTED CHANTERELLE-GORGONZOLA STUFFED CHICKEN BREAST
Steps:
- For the chanterelle mushroom-gorgonzola stuffing: In a medium hot saute pan add the bacon fat and saute garlic, shallot and onions until translucent.
- Add chanterelle mushrooms and continue sauteing until tender. Deglaze with white wine.
- Chill and set aside.
- In a medium mixing bowl add cool chanterelle mushroom mix, gorgonzola, basil, oregano, salt and black pepper. Fold together until incorporated. Chill and set aside for later use.
- For the pan roasted chicken breast: Preheat the oven to 350 degrees.
- With a boning knife, butterfly 4 chicken breasts. Stuff each breast with 2 ounces of chanterelle mushroom-gorgonzola mix then tie with butcher's twine to ensure that it stays together.
- Season each chicken breast with salt and cracked black pepper.
- In a large hot saute pan add canola oil then lay the chicken in the pan skin side down. Sear for about one minute then turn over and continue cooking for 30 more seconds.
- Place the entire pan in a 350-degree oven and roast until done. Serve with onion jus immediately.
ITALIAN STYLE STUFFED CHICKEN BREAST WITH GORGONZOLA
Juicy, tender, flavourful italian style chicken wrapped in prosciutto di Parma and stuffed with gorgonzola.
Provided by hxnnxh
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Spread out sheet of cling film on counter top. Put chicken breasts on top and cover with another sheet of film. Now bash the chicken with rolling pin or meat mallet until about 1/5 inch thickness. Season with pepper/salt.
- On another piece of cling film, layer prosciutto so the slices slightly overlap on the edges in a rectangular shape.
- Put 1 oz gorgonzola on each breast, roll up tightly, trying to tuck the cheese in a way so it is no longer exposed. Transfer rolled up breast onto proscuittolayer. wrap prosciutto tightly around breast, and wrap entire package in the cling film. Repeat for 2nd breast. Transfer to freezer for 5-10 minutes until slightly firmed.
- Heat oil in skillet and cook on med heat, turning regulary for 25 minutes, until cheese inside is melted. Cut each breast in half, serve immediately.
Nutrition Facts : Calories 189.8, Fat 12.5, SaturatedFat 4.8, Cholesterol 57, Sodium 243.8, Carbohydrate 0.3, Sugar 0.1, Protein 18.2
GORGONZOLA STUFFED CHICKEN BREASTS
Make and share this Gorgonzola Stuffed Chicken Breasts recipe from Food.com.
Provided by English_Rose
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F Loosen the skin on each chicken breast to create a pocket and lay a slice of Gorgonzola underneath. Brush with a little oil. Roast for 25-30 minutes.
- Meanwhile, heat the remaining oil in a frying pan over a medium heat and fry the basil leaves for 20 seconds. Drain on kitchen paper towels.
- Add the butter to the hot pan and immediately add the apples. Turn up the heat and fry for 5 minutes until golden, turning once. Add the walnuts for the last minute. Remove to a plate and keep warm.
- Turn off the heat and de-glaze the pan with brandy. Stir in the sugar. Put the chicken on a plate and add the juices to the brandy in the pan. Heat to make a sauce.
- Serve the chicken sliced on top of the spinach with the apples, basil leaves, walnuts and sauce.
Nutrition Facts : Calories 643.1, Fat 37.9, SaturatedFat 14.2, Cholesterol 129.7, Sodium 707.8, Carbohydrate 25.3, Fiber 6.2, Sugar 15.7, Protein 43
GORGONZOLA AND BACON STUFFED BURGERS
Nutritional Facts! 566 Calories/31 Fat Grams/41g Protein/Carb 25 g/ 876 Sodium/ 121 Chol/ SatF 13 g/ w/Healthy Alternatives: 519 Calories/Protein 39 g/ Fat 27 g/ Fat 27 g/ Carb 29 g/Chol 105 g/ SatF 10 g/ To make it a little healthier or fun! Instead of using plain iceberg lettuce consider using spinach! You can add some griled apples along side or atop the burger! You can use Turkey Bacon instead of regular bacon for a healthier alternative! Use Whole Wheat Buns for a healthy alternative
Provided by askahealthchef
Categories Lunch/Snacks
Time 30m
Yield 4 Burgers, 4 serving(s)
Number Of Ingredients 8
Steps:
- Dice bacon and fry until crisp. Drain.
- Crumble Gorgonzola cheese and set aside.
- Divide ground beef into eight thin patties.
- Top four of the patties with the bacon and Gorgonzola, dividing it evenly.
- Top with the four remaining patties, close and seal the burgers.
- Sprinkle with salt and freshly ground pepper.
- Cook over a hot fire for 2-3 minutes per side.
Nutrition Facts : Calories 407.5, Fat 31.8, SaturatedFat 12.1, Cholesterol 101.1, Sodium 993.9, Carbohydrate 2.7, Fiber 1, Sugar 0.9, Protein 26.5
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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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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