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Chicken stuffed with Gorgonzola

  • 1/2 cup chopped prunes, divided
  • 1/3 cup crumbled Gorgonzola cheese
  • 1/4 cup coarse dry whole-wheat breadcrumbs
  • 1 teaspoon minced fresh thyme, divided
  • 4 boneless, skinless chicken breasts
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
  • 1 shallot, minced
  • 1/2 cup red wine
  • 1 cup reduced-sodium chicken broth
  • 4 teaspoons all-purpose flour
  • Combine Gorgonzola, breadcrumbs and 1/2 teaspoon thyme in a small bowl. Cut a horizontal slit along the thin edge of each chicken breast, nearly through to the opposite side. Stuff each breast with about 2 1/2 tablespoons filling.
  • Preheat a 12-inch skillet on medium-high heat. Add the olive oil to the pan and place the chicken breasts skin-side down in the pan.
  • Using a small knife, cut a pocket on the side of the chicken breast being careful not to cut all the way through.
  • For each fillet, season with tsp. paprika along with salt and pepper to taste.
  • Put each chicken breast in a baking dish and cook for 18-20 minutes.

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