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In the Kitchen with Jennie: Stuffed Chicken Breast

Gorgonzola & Walnut Stuffed Chicken Breast A delicious "fancy" dinner that is much easier to make than it looks.

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    Ingredients 2 skinless boneless chicken breast Olive Oil Salt and Pepper 1 diced yellow onion 1 clove finely chopped garlic 1 handful of fresh chopped baby spinach ¼ cup chopped roasted walnuts ¼ cup crumbled gorgonzola or blue cheese ¼ cup chopped dried cranberries 2 Tbls chopped fresh parsley 1 egg ½ cup bread crumbs
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    1.Preheat your oven to 350 2.Get your chicken ready to go.
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    3.Go to the thickest part of the chicken and slice through butter flying it or opening it up like a book
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    4.Place your chicken-book between the cutting board and plastic wrap and pound it out. I used a small sauce pan to thin out the chicken to about ¼ inch thick.
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    5.Salt and pepper and set a side
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    6.Finely chop your onion and garlic
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    7.Heat about 1 tbls. of olive oil in your saute pan and add onion
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    8. Cook for 5-6 minutes with onion only and then add garlic and cook for one more minute add salt and pepper to taste
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    9.Add handful of chopped baby spinach and cook for one more minute and move from heat to cool.
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    10. In a medium bowl combine chopped walnuts, gorgonzola/blue cheese, chopped cranberries, parsley and S&P to taste
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    11. Add cooled onion mixture to walnut mixture and give it a good stir
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    12. Get your chicken breast and at the widest part of the chicken pack about ½ mixture and roll up like a burrito with the ends open. Repeat and set aside.
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    13. Brush each rolled chicken breast with egg and roll to coat with bread crumbs
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    15. Heat up 2 tbls of Olive Oil in your sauté pan
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    16. Place into a baking dish and cook for 10-12 minutes
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    17. Here I sliced the chicken at an angle and served it with imple polenta and sauted broccolini. I also topped the chicken breasts with a shallot-sherry sauce. Quick Here: Take one finely minced shallot and sauté with a little oil. Add ¼ cup Sherry cooking wine, 3 tbls of rice wine vinegar and 1 can chicken broth. Cook down to 1/3 of original liquid. Add 1 tbls of butter to thicken and drizzle over the top of the chicken.