Cranberry-Gorgonzola Stuffed Chicken

Total Time Prep: 30 min. Bake: 35 min.
Yield 6 servings
Test Kitchen Approved
Chicken breasts go from ordinary to extraordinary when filled with tart cranberries and creamy Gorgonzola. Make it a meal with couscous and a green salad. —Kara Firstenberger, Cardiff, California

Ingredients

  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 1 cup (4 ounces) crumbled Gorgonzola cheese
  • 1/2 cup dried cranberries
  • 2/3 cup chopped walnuts
  • 1/3 cup packed fresh parsley sprigs
  • 2/3 cup dry bread crumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 eggs, beaten
  • 1 tablespoon Dijon mustard
  • 1/2 cup all-purpose flour

Directions

  1. Flatten chicken to 1/4-in. thickness. In a small bowl, combine cheese and cranberries. Spoon 1/4 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 15x10x1-in. baking pan. Bake at 350° for 35-40 minutes or until a thermometer reads 170°. Discard toothpicks.

Nutrition Facts

1 each: 397 calories, 16g fat (6g saturated fat), 164mg cholesterol, 588mg sodium, 19g carbohydrate (7g sugars, 2g fiber), 44g protein.

Chicken breasts go from ordinary to extraordinary when filled with tart cranberries and creamy Gorgonzola. Make it a meal with couscous and a green salad. —Kara Firstenberger, Cardiff, California
Recipe Creator

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