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Pork and Gorgonzola-Stuffed Chicken Breasts

Photo: Randy Mayor; Styling: Cindy Barr
Yield 4 servings (serving size: 1 chicken breast half and 1 tablespoon pan juice)
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.

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

Nutrition 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

How to Make It

  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.