Name: Cranberry-Gorgonzola Stuffed Chicken
Prep time: 30 min
Cook time: 30 min
Yield: 6
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Cranberry-Gorgonzola Stuffed Chicken

1. 6 boneless skinless chicken breast halves (6 ounces each) -

2. 1 cup (4 ounces) crumbled Gorgonzola cheese -

3. 1/2 cup dried cranberries -

4. 2/3 cup chopped walnuts -

5. 1/3 cup packed fresh parsley sprigs -

6. 2/3 cup dry bread crumbs -

7. 1/2 teaspoon salt -

8. 1/2 teaspoon pepper -

9. 2 eggs, beaten -

10. 1 tablespoon Dijon mustard -

11. 1/2 cup all-purpose flour -

How to cook deliciously - Cranberry-Gorgonzola Stuffed Chicken

1. Stage

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. Stage

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. Stage

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.