Pork and Gorgonzola-Stuffed Chicken Breasts

Pork and Gorgonzola-Stuffed Chicken Breasts Recipe
Photo: Randy Mayor; Styling: Cindy Barr
Serve with creamy polenta and garlicky broccoli rabe sautéed in olive oil. Guanciale is a lean, full-flavored Italian pork product. Although it contains less fat than either, it's similar to pancetta or cured bacon--which you can substitute if you can't find guanciale. And Gorgonzola is Italy's most famous blue cheese, but any blue cheese will work in this dish.

Yield:

4 servings (serving size: 1 chicken breast half and 1 tablespoon pan juice)

Recipe from

Nutritional Information

Calories 330
Fat 18.3 g
Satfat 7.1 g
Monofat 6.7 g
Polyfat 2.1 g
Protein 38.3 g
Carbohydrate 1.6 g
Fiber 0.5 g
Cholesterol 118 mg
Iron 1.3 mg
Sodium 558 mg
Calcium 86 mg

Ingredients

2 ounces guanciale, finely chopped
1/2 cup (2 ounces) crumbled Gorgonzola cheese
1/3 cup finely chopped seeded tomato
1/2 teaspoon salt, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons olive oil

Preparation

1. Preheat oven to 400°.

2. Cook guanciale in a large ovenproof skillet over medium heat 10 minutes or until crisp, stirring frequently; remove from pan using a slotted spoon. Combine guanciale, 1 tablespoon drippings, cheese, tomatoes, and 1/4 teaspoon salt in a small bowl, stirring well.

3. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff 2 tablespoons cheese mixture into each pocket; secure with a wooden pick. Sprinkle both sides of chicken evenly with remaining 1/4 teaspoon salt and pepper.

4. Wipe pan clean with paper towels. Return pan to medium-high heat. Add oil to pan; swirl to coat. Add chicken; sauté 4 minutes. Turn chicken over. Place pan in oven; bake at 400° for 8 minutes or until chicken is done. Let stand 5 minutes. Discard wooden picks. Cut chicken diagonally into 1/2-inch-thick slices, if desired. Serve with pan juices.

Note:

Julianna Grimes,

October 2010
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