Chicken, Cranberry-Gorgonzola Stuffed

From Taste of Home

Chicken, Cranberry-Gorgonzola Stuffed

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  • Prep Time


  • Total Time


  • Servings



  • 6

    boneless skinless chicken breast halves (6 ounces each)

  • 1

    cup (4 ounces) crumbled Gorgonzola cheese

  • ½

    cup dried cranberries

  • cup chopped walnuts

  • cup packed fresh parsley sprigs

  • cup dry bread crumbs

  • ½

    teaspoon salt

  • ½

    teaspoon pepper

  • 2


  • 1

    tablespoon Dijon mustard

  • ½

    cup all-purpose flour


Flatten chicken to 1/4-in. thickness. In a small bowl, combine cheese and cranberries. Spoon 1/4 cup cheese mixture down the center of each chicken breast. Roll up and secure with toothpicks. Place walnuts and parsley in a food processor, cover and process until ground. Transfer to a shallow bowl; stir in the bread crumbs, salt and pepper. In another shallow bowl, combine eggs and mustard. Place flour in a third shallow bowl. Coat chicken with flour, then dip in egg mixture and coat with walnut mixture. Place seam side down in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 35-40 minutes or until a thermometer reads 170°. Discard toothpicks. Yield: 6 servings.


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