Cranberry-Gorgonzola Stuffed Chicken Recipe

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Cranberry-Gorgonzola Stuffed Chicken Recipe
Cranberry-Gorgonzola Stuffed Chicken Recipe photo by Taste of Home
Publisher Photo

Cranberry-Gorgonzola Stuffed Chicken Recipe

Read Reviews
4 8 9
Publisher Photo
Chicken breasts go from ordinary to extraordinary when filled with tart cranberries and creamy Gorgonzola. Make it a meal with couscous and a green salad. —Kara Firstenberger, Cardiff, California
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min.

Ingredients

  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 1 cup (4 ounces) crumbled Gorgonzola cheese
  • 1/2 cup dried cranberries
  • 2/3 cup chopped walnuts
  • 1/3 cup packed fresh parsley sprigs
  • 2/3 cup dry bread crumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 eggs, beaten
  • 1 tablespoon Dijon mustard
  • 1/2 cup all-purpose flour

Directions

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. Yield: 6 servings.
To Make Ahead: Prepare the roll-ups; cover and refrigerate until ready to bake.
Originally published as Cranberry-Gorgonzola Stuffed Chicken in Taste of Home Christmas Annual Annual 2010, p40

Nutritional Facts

1 each: 397 calories, 16g fat (6g saturated fat), 164mg cholesterol, 588mg sodium, 19g carbohydrate (7g sugars, 2g fiber), 44g protein.

  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 1 cup (4 ounces) crumbled Gorgonzola cheese
  • 1/2 cup dried cranberries
  • 2/3 cup chopped walnuts
  • 1/3 cup packed fresh parsley sprigs
  • 2/3 cup dry bread crumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 eggs, beaten
  • 1 tablespoon Dijon mustard
  • 1/2 cup all-purpose flour
  1. 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.
  2. 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.
  3. 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. Yield: 6 servings.
To Make Ahead: Prepare the roll-ups; cover and refrigerate until ready to bake.
Originally published as Cranberry-Gorgonzola Stuffed Chicken in Taste of Home Christmas Annual Annual 2010, p40

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Reviews forCranberry-Gorgonzola Stuffed Chicken

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stickybns User ID: 1129714 147643
Reviewed Oct. 17, 2014

"Love this recipe!!! Not a fan of Gorgonzola so we use goat cheese instead. So good. Even my twin 2 year olds and my 5 year old ate it all up! My daughter asked if she could dip hers in honey so I tried a few bites like that as well. Also really good. Especially with the goat cheese."

MY REVIEW
Nonna2U User ID: 6678289 174830
Reviewed Nov. 11, 2013

"Excellent roulade. Beautiful & festive presentation. Sometimes I'll sub goat cheese for the gorgonzola. Almost any nuts could be used in this dish. Next time, I might add thyme &/or oregano. I also make a basalmic-chicken broth reduction sauce. This dish is great with cherries as a sub for cranberries. I use Italian cherries, "Ciliegie di'Vignola", jarred cherries in vodka, for the filling & for the sauce."

MY REVIEW
putterh User ID: 2610086 188888
Reviewed Feb. 3, 2013

"These were very tasty!"

MY REVIEW
JLinnGS User ID: 4301775 192143
Reviewed Feb. 2, 2013

"It was just ok. Maybe I need to reduce the amount of gorgonzola cheese next time."

MY REVIEW
ridealf14 User ID: 1261189 174481
Reviewed Dec. 25, 2012

"Made these for Christmas dinner... These were worth the work it took to put them together. My whole family raved about them!"

MY REVIEW
DAZimmy User ID: 643808 106666
Reviewed Dec. 24, 2012

"I found this extremely difficult to put together. Once the chicken is rolled up, it's very hard to "roll" in the flour or "dip" in the egg. Mine was a mess."

MY REVIEW
fredaevans User ID: 6360805 112366
Reviewed Dec. 16, 2012

"These things are drop dead delish! Just go light on the Gorgonzola."

MY REVIEW
cybercook User ID: 94690 189982
Reviewed Dec. 16, 2012

"Going to make tonight with feta instead of gorgonzola."

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