Cranberry-Gorgonzola Stuffed Chicken
TOTAL TIME: Prep: 30 min. Bake: 35 min.
YIELD: 6 servings.
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
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
-
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.
Nutrition Facts
1 each: 397 calories, 16g fat (6g saturated fat), 164mg cholesterol, 588mg sodium, 19g carbohydrate (7g sugars, 2g fiber), 44g protein.
© 2024 RDA Enthusiast Brands, LLC