Gorgonzola Stuffed Chicken Breasts Wrapped in Bacon

Gorgonzola Stuffed Chicken Breasts Wrapped in Bacon

95
witchywoman 447

"Chicken teams up with two of my favorite things: Gorgonzola cheese and bacon!"
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Ingredients

55 m servings 337 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 337 kcal
  • 17%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 2.8g
  • < 1%
  • Protein:
  • 37.8 g
  • 76%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 808 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8-inch baking dish with cooking spray.
  2. Using a sharp knife, cut a slit into the thick side of each chicken breast about 2 inches long and 1 1/2 inches deep.
  3. Mash together the Gorgonzola cheese, parsley, shallot, and garlic in a small bowl; season with salt and black pepper. Divide the filling in half, and stuff each chicken breast with cheese filling. Wrap 2 slices of bacon around each breast, and secure with wooden toothpicks. Place the chicken breasts into the prepared baking dish.
  4. Bake in the preheated oven until the bacon is browned and the chicken is no longer pink inside, about 35 minutes. An instant-read thermometer inserted into the center of a breast should read about 165 degrees F (75 degrees C).

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

95
  1. 134 Ratings

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Most helpful positive review

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 shallo...

Most helpful critical review

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.

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 shallo...

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 ...

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 st...

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 n...

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.

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...

Well, this was just excellent. Thanks Laurrie, ya out did your self on this one. Hubby loved it, other then it was a bit to much on the onion/shallot flavor for him...he doesn't care to much for...