Cranberry-Gorgonzola Stuffed Chicken

Thursday, December 20, 2012

  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 1 cup (4 ounces) crumbled Gorgonzola cheese
  • ½ cup dried cranberries
  • ⅔ cup chopped walnuts
  • ⅓ cup packed fresh parsley sprigs
  • ⅔ cup dry bread crumbs
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 eggs
  • 1 tablespoon Dijon mustard
  • ½ cup all-purpose flour


  1. Flatten chicken to ¼-in. thickness. In a small bowl, combine cheese and cranberries. Spoon ¼ cup cheese mixture down the center of each chicken breast. Roll up and secure with toothpicks.
  2. Place walnuts and parsley in a food processor, cover and process until ground. Transfer to a shallow bowl; stir in the bread crumbs, salt and pepper. In another shallow bowl, combine eggs and mustard. Place flour in a third shallow bowl. Coat chicken with flour, then dip in egg mixture and coat with walnut mixture.
  3. Place seam side down in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 35-40 minutes or until a thermometer reads 170°. Discard toothpicks. Yield: 6 servings.

    Note: (To Make Ahead; Prepare the roll-ups; cover and refrigerate until ready to bake.)

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