Photo: Randy Mayor; Styling: Cindy Barr
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.

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

TxAg97's Review

September 19, 2010
Huge hit with my family. Couldn't find guanciale so used 2 oz serrano ham instead. Took longer than 8 minutes in the oven. Probably dependent on the breast size.

Laurie18's Review

January 23, 2011
I had to use Pancetta in place of the guanciale. The stuffing was a big hit with my family.

srwfromorange's Review

January 07, 2011
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.

mrscrazyed's Review

December 17, 2012
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.

LauraMcGhghy's Review

September 28, 2010
I used proscuitto in place of guanciale and it req much less cooking time. The dish was relatively fast and easy, but tasted expensive. Served w spinach salad and wine. Will definitely make again.

kmeyers's Review

October 15, 2010
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.

lacerta76's Review

September 25, 2010
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!

lizardstew's Review

December 06, 2010
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!

Kristen1126's Review

November 02, 2010
This was easy and delicious! I didn't use the Olive Oil to cook the chicken, and I love tomato, so I could have used more, but overall a very nice dish.