Gorgonzola & Bacon Stuffed Chicken Breasts

By á-25138

Ingredients

• Cheese Filling:
• 6 chicken breasts
• 6 slices thick-cut bacon, partially cooked (slightly browned but still soft) and chopped
• 6 green onions, thinly sliced
• 1/4 c. sour cream
• 1 c. gorgonzola cheese (if you can't find gorgonzola, you can substitute with blue cheese)
• 1/2 tsp. minced garlic
• Topping:
• 6 slices bacon
• Montreal steak seasoning
• Optional Cheese Sauce:
• 1/4 c. gorgonzola cheese
• 2 Tbsp. sour cream

Preparation

Step 1

**Optional Cooking Tip: When I wrap chicken breasts with bacon, I like the bacon a little crisper. If you don't like it crisp, feel free to wrap raw bacon around chicken breasts. Either way works, it just looks better and I think tastes better when you partially cook the bacon first! You can partially fry the bacon or cook in the oven.
Oven Method: Preheat oven to 400 degrees. Place bacon slices on cookie sheet lined with aluminum foil. Bake for 12 minutes. Remove partially cooked bacon and pat off excess fat.
Cheese Filling:
Chop up 6 pieces of bacon to use in the cheese filling and reserve remaining 6 slices to wrap around chicken.
In bowl, combine bacon, green onion, sour cream, gorgonzola cheese and garlic.
Cut a 1 1/2 inch slit (about 2 inches deep) into the thickest side of each chicken breast. Using a spoon make a larger pocket inside of chicken breast.
Spoon in equal portions of the cheese mixture into each chicken breast. Lay a slice of bacon on top or wrap around. Sprinkle with Montreal steak seasoning.
Bake at 375 degrees for 35-40 minutes or until juices run clear (or thermometer reads 165 degrees)
Optional Cheese Sauce:
Combine gorgonzola cheese and sour cream. Microwave about 30 seconds and stir until smooth. Drizzle over cooked chicken.