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Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Friday, April 9, 2010

BACON-WRAPPED CHICKEN BREASTS WITH GORGONZOLA AND WALNUT STUFFING (from Art Smith's KITCHEN LIFE)

This is an outrageously sinful dish fit for company, although it is actually easy enough for a special weeknight treat. Choose large, plump chicken breasts-the smaller ones won't be meaty enough to make the pocket for stuffing. Domestic Gorgonzola, which is firm enough to crumble, is perfect, or use any blue cheese with a sturdy texture. And while the bacon gives the breasts a professional look and indulgent flavor, it can be omitted. But try it this way the first time and go to the gym the next day!

1/2 cup crumbled Gorgonzola cheese
1/3 cup walnuts, toastedand finely chopped
1 tablespoon dried plain bread crumbs
1 tablespoon chopped fresh sage, plus sprigs of sage for serving
Freshly ground pepper to taste
Four 7- to 8-ounce skinless and boneless chicken breasts (do not pound to uniform thickness)
Salt to taste
4 bacon slices
1 tablespoon vegetable oil

Position a rack in the top third of the oven and preheat the oven to 350°F.

Mash the Gorgonzola, walnuts, bread crumbs, and sage in a small bowl until combined. Season with pepper. Mold the cheese mixture into 4 finger-shaped logs.

Using a sharp, thin-bladed knife, cut a deep pocket into the thickest side of each breast, being careful not to cut through to the top, bottom, or other side of the breast. (If you do cut through, the hole can be patched by wrapping the bacon strip over it.) Season the chicken lightly with salt and pepper. One at a time, stuff each breast with a cheese log. With the smooth side of the breast facing up, wrap a bacon strip around each breast in a spiral, beginning at a point under the breast to hold the bacon in place while it cooks. If necessary, use a wooden toothpick to secure the bacon.

Heat the oil in a large nonstick skillet over medium-high heat. Place the chicken, smooth sides up, in the skillet. Cook until the undersides are browned, about 2 minutes. Turn carefully and brown the other sides. Turn right side up. Holding the breasts back with a large spatula, tilt the skillet to pour off a good amount of the bacon fat (don't worry about getting rid of it all). Loosely cover the skillet with foil. Cook until the chicken feels firm when pressed in the center, about 20 minutes. Discard the foil.

Position the broiler rack about 6 inches from the heat source and preheat the broiler. Place the skillet under the broiler and broil until the bacon crisps, about 2 minutes. Serve immediately.

MAKES 4 SERVINGS

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