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Because nothing is better than great food... except enjoying it with someone special!


Gorgonzola Stuffed Chicken


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CHEESE! We love it -- is there anything better than blue cheese and bacon?

For the Chicken:
-1 large (or 2 small) chicken breasts
-2 strips of bacon, cooked and cut into bits
-3/4 cup crushed pecans
-1/2 cup cornmeal
-1/4 cup crumbled Gorgonzola
-1 egg, beaten
-1/4 olive oil (for frying)

Preheat oven to 350ºF. In a frying pan, heat olive oil.
Halve the chicken breasts to make them into 2 thinner breasts (or butterfly if you are using 2 smaller breasts). Cover with wax paper and flatten slightly with a meat tenderizer. Evenly distribute cheese and a sprinkle of bacon on center of each flattened breast. Fold in half over cheese and secure with a toothpick (don't forget the toothpick is in there when you go to eat it later!).
In a separate bowl, combine the crushed pecans and cornmeal. Dip each breast in the beaten egg and then roll in the pecan/cornmeal mixture. Briefly fry each side of the chicken in the hot oil so that the mixture hardens on outside of chicken.
Place on baking tray and bake for about 10 minutes (slice open to make sure chicken has fully cooked and is no longer pink).

For the Salad, assemble the following ingredients as you wish:
-Enough red lettuce for two side salads
-handful dried cranberries
-2 tbsp. crumbled Gorgonzola

For the Dressing, whisk or shake together the following ingredients:
-1/8 cup olive oil
-3 tbsp. orange juice
-1 tsp. salt
-1 tsp. pepper
-1 tsp. dried parsley
-2 tbsp. crumbled Gorgonzola

We really like the combination of all these different flavors (sweet cranberries, creamy cheese, salty bacon). We hope you like it, too!

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