Gorgonzola Stuffed Chicken Breasts Wrapped in Bacon

Tonight the real chef decided to cook gourmet. While I went to a craft party on saturday, Gabe and Thomas went grocery shopping for the gourmet meals he has planned this week. The only problem is that when shopping alone, there is no nagging, I mean voice, telling him what is too expensive and what is okay to buy......... My little coupon heart was a little sad to hear how much he spent for so little. BUT! He was being sweet and wanted to cook some delicious meals, so it's all good. Here is our gourmet meal we had tonight. He got the recipe from allrecipes.com

Ingredients

2 skinless, boneless chicken breast halves

1/4 cup crumbled Gorgonzola cheese

2 tablespoons minced fresh parsley

2 tablespoons minced shallot

1 clove garlic, minced

4 thick slices of applewood smoked bacon

salt and ground black pepper to taste

Directions

1.Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8-inch baking dish with cooking spray.

2.Using a sharp knife, cut a slit into the thick side of each chicken breast about 2 inches long and 1 1/2 inches deep.

3.Mash together the Gorgonzola cheese, parsley, shallot, and garlic in a small bowl; season with salt and black pepper. Divide the filling in half, and stuff each chicken breast with cheese filling. Wrap 2 slices of bacon around each breast, and secure with wooden toothpicks. Place the chicken breasts into the prepared baking dish.

4.Bake in the preheated oven until the bacon is browned and the chicken is no longer pink inside, about 35 minutes. An instant-read thermometer inserted into the center of a breast should read about 165 degrees F (75 degrees C).

 

My husband is the master of chicken. Somehow it is always perfectly cooked, tender and still moist. My chicken always turns out dry and over cooked! We would suggest leaving out the shallots completely, or sauteing them before you put them in the chicken. They were a bit strong and took away from the amazing cheese. We are such foodies. We sat there and discussed what was good about the meal and what could be changed for about 10 minutes as we were eating! More cooking from Chef Gabe to come!