Prep 25 mins
Cook 30 mins
This is a delicious, rich chicken recipe. To make it even richer, I served it with spinach alfredo pasta. It would also be great with a side of steamed broccoli.
- 1⁄2 cup crumbled gorgonzola
- 1⁄3 cup walnuts, toasted and finely chopped
- 1 tablespoon plain breadcrumbs
- 1 tablespoon fresh sage, chopped
- 4 chicken breasts
- salt and pepper
- 4 slices bacon
- 1 tablespoon oil
- Place oven rack 6 inches from the top of the oven and preheat oven to 350.
- Mash together gorgonzola, walnuts, breadcrumbs and sage.
- Season with pepper.
- Mold into 4 logs.
- Cut a deep pocket into the thickest side of each breast.
- Season chicken breast with salt and pepper.
- Stuff each breast with a cheese log.
- Smooth side of each breast facing up, wrap a bacon slice around the chicken breast in a spiral.
- If necessary, use a toothpick to secure.
- Heat oil in OVEN-SAFE skillet over med-high.
- Place chicken, smooth sides up, in the skillet.
- Cook until undersides are browned, about 2 minutes.
- Turn carefully and brown the other side.
- Drain fat from the skillet.
- Loosely cover skillet with foil.
- Cook about 20 minutes.
- Remove foil and place skillet on oven rack and broil until bacon crisps, about 2 minutes.
I found this same recipe on Oprah's website. I browned the chicken really well and then baked it in the oven, skipping the broiler. I had it with steamed carrots with brown sugar, butter and pecans. The sweetness of the sauce of the carrots went really well with the saltiness of the bacon. This is definitely a keeper!