AuthorKathleen GloverCategoryMain Meals, PoultryDifficultyIntermediateBring the flavors of fall back into your kitchen with tangy and creamy bacon-wrapped Cranberry and Gorgonzola Stuffed Chicken.
Preheat the oven to 400°F.
Butterfly your chicken breasts and then place between two sheets of plastic wrap and pound with meat mallet until evenly thin, about 1/2 inch thickness.
Spread cranberry sauce across the surface of each chicken breast. Then place the gorgonzola cheese in the center.
Wrap each chicken breast around the filling and set aside.
Wrap each chicken parcel with bacon, depending on the size of your chicken this will take between 2-4 slices of bacon.
Place the chicken on a parchment lines baking sheet and bake for 20-25 minutes, flipping halfway, until the chicken is cooked through. This time will vary based on the thickness of your chicken. If you want your bacon to be extra crispy, you can broil the chicken for a few minutes.
Ingredients
Directions
Preheat the oven to 400°F.
Butterfly your chicken breasts and then place between two sheets of plastic wrap and pound with meat mallet until evenly thin, about 1/2 inch thickness.
Spread cranberry sauce across the surface of each chicken breast. Then place the gorgonzola cheese in the center.
Wrap each chicken breast around the filling and set aside.
Wrap each chicken parcel with bacon, depending on the size of your chicken this will take between 2-4 slices of bacon.
Place the chicken on a parchment lines baking sheet and bake for 20-25 minutes, flipping halfway, until the chicken is cooked through. This time will vary based on the thickness of your chicken. If you want your bacon to be extra crispy, you can broil the chicken for a few minutes.