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    You are in: Home / Recipes / Italian Style Stuffed Chicken Breast With Gorgonzola Recipe
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    Italian Style Stuffed Chicken Breast With Gorgonzola

    Italian Style Stuffed Chicken Breast With Gorgonzola. Photo by hxnnxh

    1/1 Photo of Italian Style Stuffed Chicken Breast With Gorgonzola

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    hxnnxh's Note:

    Juicy, tender, flavourful italian style chicken wrapped in prosciutto di Parma and stuffed with gorgonzola.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Spread out sheet of cling film on counter top. Put chicken breasts on top and cover with another sheet of film. Now bash the chicken with rolling pin or meat mallet until about 1/5 inch thickness. Season with pepper/salt.
    2. 2
      On another piece of cling film, layer prosciutto so the slices slightly overlap on the edges in a rectangular shape.
    3. 3
      Put 1 oz gorgonzola on each breast, roll up tightly, trying to tuck the cheese in a way so it is no longer exposed. Transfer rolled up breast onto proscuittolayer. wrap prosciutto tightly around breast, and wrap entire package in the cling film. Repeat for 2nd breast. Transfer to freezer for 5-10 minutes until slightly firmed.
    4. 4
      Heat oil in skillet and cook on med heat, turning regulary for 25 minutes, until cheese inside is melted. Cut each breast in half, serve immediately.

    Ratings & Reviews:

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    Nutritional Facts for Italian Style Stuffed Chicken Breast With Gorgonzola

    Serving Size: 1 (88 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 189.8
     
    Calories from Fat 112
    59%
    Total Fat 12.4 g
    19%
    Saturated Fat 4.8 g
    24%
    Cholesterol 57.0 mg
    19%
    Sodium 243.7 mg
    10%
    Total Carbohydrate 0.3 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 18.1 g
    36%

    The following items or measurements are not included:

    prosciutto di Parma

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