Cranberry-Gorgonzola Stuffed Chicken

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

Chicken breasts go from ordinary to extraordinary when filled with filled with tart cranberries and creamy Gorgonzola.  Make it a meal with couscous and a green salad.

Kara Firstenberger                                                                       Cardiff, California

Cranberry-Gorgonzola Stuffed Chicken Recipe

Cranberry-Gorgonzola Stuffed Chicken

6 boneless skinless chicken breast halves (6 oz. each)

1 cup (4 oz.) crumbled Gorgonzola cheese

½ cup dried cranberries

2/3 cup chopped walnuts

1/3 cup packed fresh parsley sprigs

2/3 cup dry bread crumbs

½ tsp. salt

½ tsp. pepper

2 eggs

1 Tbsp. Dijon mustard

½ cup flour

Flatten chicken to ¼ inch thickness.  In a small bowl, combine cheese and cranberries.  Spoon ¼ cup cheese mixture down the center of each chicken breast.  Roll up and secure with toothpicks.

Place walnuts and parsley in a food processor, cover and process until ground.  Transfer to a shallow bowl; stir in the bread crumbs, salt and pepper.  In another shallow bowl, combine eggs and mustard.  Place flour in a third shallow bowl.  Coat chicken with flour, then dip in egg mixture and coat with walnut mixture.

Place seam side down in a greased 15×10 inch baking pan.  Bake at 350 F. for 35-40 minutes or until a thermometer reads 170 F.  Discard toothpicks.      6 servings

To Make Ahead:  Prepare the roll-ups; cover and refrigerate until ready to bake.

(Recipe for Cranberry-Gorgonzola Stuffed Chicken was on www.tasteofhome.com)

 

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