Fig and Gorgonzola Stuffed Chicken

lmkga's Note:

Found this recipe online and it came out great! It is delicious and is great for a family dinner or for entertaining.

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 4 chicken breasts , boneless, skinless
• salt & fresh ground pepper
• 1 serving gorgonzola cheese filling with almonds and fig (see below)
• 4 large eggs
• ¾ cup vegetable oil
• 1 cup fresh breadcrumb

Gorgonzola Cheese Filling with Almonds and Figs

• 1 tablespoon butter
• ½ small onion , minced
• 1 small garlic clove , minced
• 2 ounces cream cheese , softened
• 1 teaspoon thyme , dried
• 2 ounces gorgonzola , crumbled
• ¼ cup almonds , chopped and toasted
• 4 -5 medium dried figs , chopped
• salt & fresh ground pepper

Directions:

1. Place each chicken breast on large sheet of wax paper, cover with second sheet, and pound with meat pounder or rolling pin until 1/4-inch thick throughout. Each pounded breast should measure roughly 6 inches wide and 8 inches long. Cover and refrigerate while preparing filling.
2. For filling, heat butter in medium skillet over low heat until melted; add onion and sauté, stirring occasionally, until deep golden brown, 15 to 20 minutes. Stir in garlic and cook until fragrant, about 30 seconds longer; set aside. In medium bowl, beat cream cheese on medium speed until light and fluffy, about 1 minute. Stir in onion mixture, gorgonzola, almonds, figs, season with salt and pepper and set aside.
3. Place breasts on work surface; season with salt and pepper. Spoon filling into center of chicken, roll, and wrap each breast. Refrigerate until ready to cook.
4. Adjust oven rack to lower-middle position; heat oven to 400 degrees. Beat eggs with 1 tablespoon vegetable oil and 1 tablespoon water in second pie plate or shallow baking dish. Spread bread crumbs in separate pie plate or shallow baking dish. With tongs, dip rolled chicken breasts in egg mixture; let excess drip off. Transfer to bread crumbs; shake pan to roll breasts in crumbs, then press with fingers to help crumbs adhere. Place breaded chicken breasts on large wire rack set over jelly-roll pan.
5. Heat remaining oil in medium skillet over medium-high heat until shimmering, but not smoking, about 4 minutes; add chicken, seam side down, and cook until medium golden brown, about 2 minutes. Turn each roll and cook until medium golden brown on all sides, 2 to 3 minutes longer. Return chicken rolls, seam side down, to wire rack set over jelly-roll pan; bake until deep golden brown about 15 minutes. Let stand 5 minutes before slicing each roll crosswise diagonally into 5 medallions; arrange on individual dinner plates and serve.