Pork and Gorgonzola-Stuffed Chicken Breasts

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 330
  • Fat: 18.3g
  • Saturated fat: 7.1g
  • Monounsaturated fat: 6.7g
  • Polyunsaturated fat: 2.1g
  • Protein: 38.3g
  • Carbohydrate: 1.6g
  • Fiber: 0.5g
  • Cholesterol: 118mg
  • Iron: 1.3mg
  • Sodium: 558mg
  • Calcium: 86mg

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. 1. Preheat oven to 400°.
  2. 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. 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. 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.
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