Name: Fig And Gorgonzola Stuffed Chicken
Cuisine: International
Ingredients: 4 chicken breasts, boneless, skinless; salt & fresh ground pepper; 1 serving gorgonzola cheese filling with almonds and fig (see below); 4 large eggs; 3/4 cup vegetable oil; 1 cup fresh breadcrumb; Gorgonzola Cheese Filling with Almonds and Figs; 1 tablespoon butter; 1/2 small onion, minced; 1 small garlic clove, minced; 2 ounces cream cheese, softened; 1 teaspoon thyme, dried; 2 ounces gorgonzola, crumbled; 1/4 cup almonds, chopped and toasted; 4 -5 medium dried figs, chopped; salt & fresh ground pepper

Ingredients

4 chicken breasts, boneless, skinless

salt & fresh ground pepper

1 serving gorgonzola cheese filling with almonds and fig (see below)

4 large eggs

3/4 cup vegetable oil

1 cup fresh breadcrumb

Gorgonzola Cheese Filling with Almonds and Figs

1 tablespoon butter

1/2 small onion, minced

1 small garlic clove, minced

Method

◆

Free Sample

You're reading one of recipes available free. Full library with Gastronome.

Open all →

1.
Place each chicken breast on large sheet of wax paper, cover with second sheet, and pound with meat pounder or rolling pin until 1/4-inch thick throughout. Each pounded breast should measure roughly 6 inches wide and 8 inches long. Cover and refrigerate while preparing filling. For filling, heat butter in medium skillet over low heat until melted; add onion and saute, stirring occasionally, until deep golden brown, 15 to 20 minutes. Stir in garlic and cook until fragrant, about 30 seconds longer; set aside. In medium bowl, beat cream cheese on medium speed until light and fluffy, about 1 minute. Stir in onion mixture, gorgonzola, almonds, figs, season with salt and pepper and set aside. Place breasts on work surface; season with salt and pepper. Spoon filling into center of chicken, roll, and wrap each breast. Refrigerate until ready to cook. Adjust oven rack to lower-middle position; heat oven to 400 degrees. Beat eggs with 1 tablespoon vegetable oil and 1 tablespoon water in second pie plate or shallow baking dish. Spread bread crumbs in separate pie plate or shallow baking dish. With tongs, dip rolled chicken breasts in egg mixture; let excess drip off. Transfer to bread crumbs; shake pan to roll breasts in crumbs, then press with fingers to help crumbs adhere. Place breaded chicken breasts on large wire rack set over jelly-roll pan. Heat remaining oil in medium skillet over medium-high heat until shimmering, but not smoking, about 4 minutes; add chicken, seam side down, and cook until medium golden brown, about 2 minutes. Turn each roll and cook until medium golden brown on all sides, 2 to 3 minutes longer. Return chicken rolls, seam side down, to wire rack set over jelly-roll pan; bake until deep golden brown about 15 minutes. Let stand 5 minutes before slicing each roll crosswise diagonally into 5 medallions; arrange on individual dinner plates and serve.

Fig And Gorgonzola Stuffed Chicken

Ingredients

Method

Sources

Complete your Fig And Gorgonzola Stuffed Chicken kit

Research Evidence

Share

Related Recipes

For the Curious Cook

Gear for Fig And Gorgonzola Stuffed Chicken