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Cranberry-Gorgonzola Stuffed Chicken

 Cranberry-Gorgonzola Stuffed Chicken
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
6 ServingsPrep: 30 min. Bake: 35 min.


  • 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 Eggland's Best® eggs, beaten
  • 1 tablespoon Dijon mustard
  • 1/2 cup all-purpose flour


  • 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

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Cranberry-Gorgonzola Stuffed Chicken (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 chicken breast equals 397 calories, 16 g fat (6 g saturated fat), 164 mg cholesterol, 588 mg sodium, 19 g carbohydrate, 2 g fiber, 44 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.