Chicken Stuffed With Gorgonzola, Sun-Dried Tomatoes & Basil

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

I made this up last night. It was really good. I used thighs, but you could use breasts with the bone in and a good covering of skin. The stuffing uses a lot of ingredients I wanted to use up, such as easter ham, gorgonzola, and fresh basil. Cooking time does not include chilling time.

Ingredients Nutrition

Directions

  1. Sauté the ham and shallot together.
  2. Season with pepper and thyme.
  3. Set aside to cool.
  4. Mix together basil leaves, sundried tomatoes, sundried toamato pesto,gorgonzola cheese, parmesan cheese, Freshly ground Pepper.
  5. Gently loosen skin on chicken being careful not to tear it.
  6. Put the stuffing under the skin with a small spoon and massage gently to evenly distribute. If there is extra stuffing rub onto skin. Chill one hour.
  7. Add the minced garlic to the melted butter and brush all over chicken on both sides.
  8. Combine parmesan with bread crumbs and season to taste.
  9. Gently roll and pat breadcrumb mixture on chicken.
  10. Bake at 350°F for 35 - 40 minute.
  11. Remove chicken from oven and put on plate, Keep warm. Drain off excess fat.
  12. Whisk wine into chicken drippings and cook a minute or two add cream and whisk . The bread crumbs left in the pan will thicken the sauce and any stuffing that oozed out will give great flavour.
  13. Put a nap of sauce on the dinner plate and place the chicken on top.
  14. Enjoy.

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