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.
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
How to Make It
Preheat oven to 400°.
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.
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.
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.
We were so disappointed in this recipe, particularly after reading all the wonderful reviews. Admittedly, I used pancetta instead of guanciale; perhaps that is the reason for a real lack of flavor. We had expected the flavors to jump out. Unfortunately we found it a little bland. There are better stuffed chicken breast recipes out there.
Very tasty chicken,very easy & I would serve it to company. I used pancetta, couldnt find guanciale. I served it with polenta & baby broccoli that was first blanched, then finished in garlic olive oil. This will go in my rotation.
Oh my goodness this was tasty! I don't even like gorgonzola and I loooooved this dish! I used pancetta and the salty pancetta mixed really well with the creamy gorgonzola. Mashed potatoes and a Caesar salad rounded out the meal!
Tried this recipe for a first date and it was perfect! I used bacon for the pork since I couldn't find the other two options, and it was fine. The chicken took about 5 minutes longer to cook in the oven than they said. Served with fingerling potatoes, garlic sauteed broccoli and Woop Woop Shiraz.
Absolutely fantastic! I had prosciutto on hand and used that. The key is to let the meat rest for 5 minutes under foil. I served it with polenta and green beans with browned garlic. Will definitely make again!