Cranberry-Gorgonzola Stuffed Chicken Recipe

Get the New Year started in style with this delicious, unashamedly rich Cranberry-Gorgonzola Stuffed Chicken Recipe. It is the sort of recipe that makes an impressive dish for any occasion, and it is especially popular for New Year’s Dinner.

Whether you’re celebrating with a small group or a huge gathering, this celebratory recipe featuring your favorite Chicken and Cranberry-Gorgonzola is sure to arouse your taste-buds. 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.

 

TOTAL TIME: Prep: 30 min. Bake: 35 min.

MAKES: 6 servings

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-inch 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 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. 

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

Nutritional Facts

1 chicken breast equals 397 calories, 16 g fat (6 g saturated fat), 164 mg cholesterol, 588 mg sodium, 19 g carbohydrate, 2 g fiber, 44 g protein.

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