By sugaree on February 15, 2005
Photo by gailanng
Photo by gailanng
"I found this recipe on another site when I was looking to use up some leftover smoked gouda. It's very flavorful, easy enough for weekenights yet perfect for a dinner party too."
Serving Size: 1 (175 g)
Servings Per Recipe: 4
"I made several adaptions to this recipe and it was fantastic. I did beat the chicken breast flat and then folded them in half with a piece of foil in the middle. I seasons the inside with the ingredients listed. I baked the breast in a 350 oven for about 15 minutes. Instead of rolling the chicken breast with the bacon, I cut the bacon up and fried until crisp. I then took the bacon pieces out and drained. I threw away all the bacon fat except for one tablespoon which I used to saute 1 large sliced onion in and cooked or carmelized the onion for about 15 minutes with 1 Tbsp brown sugar. When the onions were done, I added back the bacon, and then added about 1 cup of shredded gouda cheese. I removed the breast from the oven and removed the foil. I place about 1/6 of the onion mixture in the middle of the chicken breast and then folded it back over. I then sprinked the remaining onions and cheese over the top and returned to the oven for another 10 minutes. This was a really good supper. Served with fresh brocolli and fresh fruit. It was great."
"I had regular Gouda cheese which I used for this recipe, and it is delicious. I can't wait to try it with the smoked gouda because that has got to be out of this world. Update - not sure why, but I made this again using the smoked Gouda and it needed salt"
"easy and loved how tender and soft the chicken was - it was inhaled by everyone in minutes! can't believe it was so quick to cook as well. definitely will be one of those back-pocket standby dishes"
"Delicious! DH said it belongs in a restaurant. Next time I will use a little more cheese though, but there will defnitely be a next time! Thanks for posting!"
"I thought this was a wonderful combo of flavors. I butterflied the breasts because I can't ever seem to pound the breast out flat enough. I t was also quite easy and quick."
"Awesome - we couldn't stop saying 'Yum!' Definitely a keeper and definitely something we would make for company. Didn't change a thing - great flavors - thanks!!"
"This was very delicious! Being a bit new to stuffing chicken I found it a bit tricky though keeping the chicken rolled up around the cheese and then browning it with the bacon wrapped around. I did use toothpicks to keep it together for that step but I maybe should have tried harder to place them strategically. I also think it would have worked out easier if I had used better chicken pieces. Mine were quite oddly shaped after I got through cleaning them up and pounding them out. The flavors though were absolutely wonderful! Maybe a tad on the spicy side and I prefer crisper bacon so I may try to brown up the bacon a bit more first. And mine took a bit longer than 20 minutes to cook. Thanks for a wonderful dish! ~Alicia~"
"I loved it! Very easy to put together and flavorful, the Gouda cheese does not melt as readily as other cheeses, so the chicken breast retains it's stuffing much better. Will be a staple around here."
"Excellent, quick recipe for a weeknight thank you. We just split our breasts, rolled the outside in the spice mix, then put our cheese in, closed them over and wrapped each in 2 slices of bacon. We just put them on a tray and put them straight in the oven. They were big and took about 25 minutes to cook. We will make this one again really soon."
"The chicken breasts that I used were rather thick so instead of beating them thin, I halved them long ways and ended up with what I'm sure would be the same outcome. I did not brown them in a skillet prior to baking... My goal is to not dirty the whole kitchen over a weeknight meal. So I just adjusted the cook time and temp to 40 minutes at 375. I also added a bit of cumin to the seasoning... I couldn't help myself! lol. They turned out fantastic and were a total hit with the fam! I do feel that next time I prepare this, I will double the seasoning mix, this recipe used it so sparingly that it left me wanting just a bit more POW."
"May be I'm just not that skilled at rolling/wrapping/stuffing chicken. I tried the suggestion of the other person of freezing the cheese, as I think I have heard that somewhere before. Well, the inside of my large chicken breast didn't cook or the cheese. I ended up finishing it in the microwave. The flavors were very good. May be I will try with smaller chicken & less bacon. I thought may be a sauce made of the cheese would be wonderful. Might try that."
"Just a note. I have found that when you cook with cheese as a stuffing, cut the cheese to size and then freeze it. That way, as the meat cooks, the cheese stays inside rather than melting and flowing out of the meat. This works with the chicken breasts and also for stuffed meatballs, which I stuff with a square of mozzarella cheese."
"I don't usually write reviews but, this recipe was so easy and wonderful I was compelled to give my opinion. It's a keeper! Need to double up on the spice mix and modify the instructions as we had to guess on the cooking instructions. Put the chicken wrapped Gouda and bacon under the broiler (not too close) and watch so it doesn't burn, about 5 minutes, then switch to bake on 350 for 20 minutes. I used chicken cutlets which did not require pounding to thin the breast."
"Excellent! Made as posted with no changes."
"Delicious & great presentation! I need to practise my rolling technique but the recipe was quite easy other than that. (I cheated with 2 or 3 toothpicks in every breast - lol)"
"This would be good with gorgonzola too!"
"This was delicious! With bacon, smoked gouda, and chicken, how could you go wrong? I even forgot to put the seasoning on. Definitely a keeper!"
"These are really good! The gouda is the perfect compliment. I fried the bacon separately because I like it really crispy and made a pan sauce from the chicken pan. Yummy!"
"Excellent recipe! Relatively fast and very easy; it even withstood my brain hiccup when I accidentally substituted Italian seasoning for the pepper (I was thinking about the next day's recipe) for 2/3 of the chicken. Used Boar's Head smoked Gouda, which is some fantastic cheese! Also used smoked paprika since it was the only type I had on hand. My girls claimed it was a bit too spicy and DW felt, while very good, it was a bit heavy for her taste. That said, I consider this recipe a winner and I definitely recommend it!"