Gorgonzola stuffed chicken breasts wrapped in bacon

    (178)
    55 min

    Chicken teams up with Gorgonzola cheese and bacon in this tasty little supper for two.


    1 person made this

    Ingredients
    Serves: 2 

    • 2 skinless chicken breast fillets
    • 4 tablespoons crumbled Gorgonzola cheese
    • 2 tablespoons finely chopped fresh parsley
    • 2 tablespoons finely chopped shallot
    • 1 clove garlic, finely chopped
    • 4 thick rashers smoked streaky bacon
    • salt and black pepper to taste

    Method
    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat oven to 190 C / Gas 5. Spray a 20cm square baking dish with cooking spray.
    2. Using a sharp knife, cut a slit into the thick side of each chicken breast about 5cm long and 3.5cm 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 bacon rashers around each breast and secure with wooden skewers. 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 centre of a breast should read about 75 degrees C.

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    Reviews & ratings
    Average global rating:
    (178)

    Reviews in English (129)

    by
    265

    The first time I made this, I had to agree with Mis7Up. The shallot is overpowering and the garlic flavor was too pungent. The second time, I overcame that problem by sauteeing the minced shallot in 1 tsp butter, until everything was evenly caramelized, adding the garlic and sauteeing for another minute. That did the trick! The role of both of those ingredients in the stuffing was that of a subtle, yet masterful supporting player, not prima donnas competing vainly for the limelight. I then deglazed the roasting pan with 2 Tb dry Marsala (reduced vigorously a few minutes until the vapors ceased to tingle the nose,) poured it over the chicken and POW! The flavor was absolutely spectacular. Because of those two steps, which represented a big improvement, this only narrowly misses the 5 star rating.  -  11 Nov 2010  (Review from Allrecipes US | Canada)

    by
    98

    Great recipe! Made it tonight and everyone loved it! I stuck to the recipe except I used green onions instead of shallots. Next time I plan to make an extra heaping of the gorganzola mixture and melt it for extra sauce, which is the hit of this dish. Yum!!  -  13 Nov 2010  (Review from Allrecipes US | Canada)

    by
    86

    I made this last night for dinner guests. It was very good. I made the slices on the top thick part of the breast and stuffed it. It looked very nice on the plate because you could see the stuffing and the bacon was wrapped around it. Also, none of the stuffing fell out. I did have to broil after cooking to crisp up the bacon a bit. I will definitely cut back on shallots next time as they seemed to dominate. I wish I had read the review that deglazed with the marsala before I made the dish. I think that would have added a good finishing flavor. Definitely a keeper recipe though. Looks like more effort than it really is.  -  13 Nov 2010  (Review from Allrecipes US | Canada)

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