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Gorgonzola Stuffed Chicken Breasts Wrapped in Bacon

Reviewed: Jul. 15, 2011
The first time I tried this recipe, the chicken was a bit too dry. I found a Rachel Ray recipe that was similar, but called for a pan sear of about 3 mins on each side, then 10mins in the oven at 375 degrees - better! I also made a gravy in case the chicken turned out to be dry again. I melted 1 tbs butter in the pan with the drippings over medium heat. Then whisked in 1 tbs flour and let cook for a minute. Whisk in 1/2 cup chicken stock and let thicken for another minute. Then add 1/4 cup half and half (or cream) and 1 tbs grain mustard - season with salt and pepper. Delish!
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