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Gorgonzola & Prune Stuffed Chicken

Source: © EatingWell Magazine
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Active Time:  45 Minutes
Total Time:  45 Minutes
  4 servings
Elegant as this may sound, stuffing a chicken breast is relatively simple. Try it with any favorite combination of dried fruit and flavorful cheese. Make it a meal: Serve over quick-cooking barley with broccolini or a steamed artichoke on the side.
1/2 cup  chopped prunes, divided
1/3 cup  crumbled gorgonzola cheese
1/4 cup  coarse dry whole-wheat breadcrumbs  (see Tip)
1 teaspoon  minced fresh thyme, divided
4   boneless, skinless chicken breasts (1-1 1/4 pounds), trimmed
1/2 teaspoon  salt
1/2 teaspoon  freshly ground pepper
1 tablespoon plus 1 teaspoon   extra-virgin olive oil, divided
1   shallot, minced
1/2 cup  red wine
1 cup  reduced-sodium chicken broth
4 teaspoons  all-purpose flour

Tip: We like Ian's brand of coarse dry whole-wheat breadcrumbs, labeled "Panko breadcrumbs." Find them in the natural-foods section of large supermarkets. Or, make your own breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup. Spread the breadcrumbs on a baking sheet and bake at 250°F until dry and crispy, about 15 minutes.
Gorgonzola & Prune Stuffed Chicken Recipe at
Combine 1/4 cup prunes, Gorgonzola, breadcrumbs and 1/2 teaspoon thyme in a small bowl. Cut a horizontal slit along the thin edge of each chicken breast, nearly through to the opposite side. Stuff each breast with about 2 1/2 tablespoons filling. Use a couple of toothpicks to seal the opening. Season with salt and pepper.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden, about 4 minutes per side. Transfer to a plate.

Add the remaining 1 teaspoon oil, shallot and the remaining 1/2 teaspoon thyme to the pan; cook, stirring, until fragrant, about 1 minute. Add wine and the remaining 1/4 cup prunes. Reduce heat to medium and cook, scraping up any browned bits, until most of the wine has evaporated, about 2 minutes. Whisk broth and flour in a small bowl until smooth; add to the pan and cook, stirring, until thickened, about 2 minutes.

Reduce heat to low, return the chicken and any juices to the pan and turn to coat with sauce. Cover and cook until the chicken is cooked through, 3 to 5 minutes more. Remove toothpicks, slice the chicken and top with the sauce.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 servings
Calories: 316
Fat. Total: 9g
Protein: 31g
Carbohydrates, Total: 21g
Fat, Saturated: 3g
Fiber: 2g
Cholesterol: 75mg
Sodium: 540mg
% Cal. from Fat: 26%
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