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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
  • Total Time
    Prep: 30 min. Bake: 35 min.
  • Makes
    6 servings

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.
To Make Ahead: Prepare the roll-ups; cover and refrigerate until ready to bake.
Nutrition Facts
1 each: 397 calories, 16g fat (6g saturated fat), 164mg cholesterol, 588mg sodium, 19g carbohydrate (7g sugars, 2g fiber), 44g protein.

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