"Chicken teams up with two of my favorite things: Gorgonzola cheese and bacon!" — witchywoman
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skinless, boneless chicken breast halves
crumbled Gorgonzola cheese
minced fresh parsley
thick slices of applewood smoked bacon
salt and ground black pepper to taste
The first time I made this, I had to agree with Mis7Up. The shallot is overpowering and the garlic flavor was too pungent. The second time, I overcame that problem by sauteeing the minced shallot in 1 tsp butter, until everything was evenly caramelized, adding the garlic and sauteeing for another minute. That did the trick! The role of both of those ingredients in the stuffing was that of a subtle, yet masterful supporting player, not prima donnas competing vainly for the limelight. I then deglazed the roasting pan with 2 Tb dry Marsala (reduced vigorously a few minutes until the vapors ceased to tingle the nose,) poured it over the chicken and POW! The flavor was absolutely spectacular. Because of those two steps, which represented a big improvement, this only narrowly misses the 5 star rating.
This is unfortunate - sounds great but not worth the work. If you decide to make this, wrap the bacon around the chicken in a filet mignon style.
Great recipe! Made it tonight and everyone loved it! I stuck to the recipe except I used green onions instead of shallots. Next time I plan to make an extra heaping of the gorganzola mixture and melt it for extra sauce, which is the hit of this dish. Yum!!
I made this last night for dinner guests. It was very good. I made the slices on the top thick part of the breast and stuffed it. It looked very nice on the plate because you could see the stuffing and the bacon was wrapped around it. Also, none of the stuffing fell out. I did have to broil after cooking to crisp up the bacon a bit. I will definitely cut back on shallots next time as they seemed to dominate. I wish I had read the review that deglazed with the marsala before I made the dish. I think that would have added a good finishing flavor. Definitely a keeper recipe though. Looks like more effort than it really is.
Do precook the bacon to about half-done (still flexible) before wrapping chicken, or wrap with bacon, sear in pan, and finish on cookie sheet. Do pre-saute the aromatics.
i used feta cheese (instead of gorgonzola), spinach (instead of parsley) and turkey bacon and cooked it in an indoor grill. It was great!
Quick and easy to prepare. Mine didn't look at all like the picture....definitely could have used more of the mixture in my opinion( I would double it) The best advice I could give would be to not be afraid to stretch out the bacon when wrapping and to try making it on a roasting pan since the bottom of the breasts never "crisped up"....and I used a convection oven. Next time I may bake for thirty minutes and then try finishing on the grill ! Very Tasty
Excellent recipe. I used feta instead of blue cheese because that's what I like. I cooked the onions and garlic before adding it to the cheese. I also pan seared the chicken after it came out of the oven to crisp it up. Very good.
* Percent Daily Values are based on a 2,000 calorie diet.
Gorgonzola Stuffed Chicken Breasts Wrapped in Bacon
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 163
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