I am always so happy when I discover new ways to stuff delicious foods with other delicious foods. Bonus points if it involves some kind of stinky cheese.
Brian found this gorgonzola-and-mushrioom-stuffed chicken recipe when we were staying in San Diego last month, and we adapted it to our liking. The end result is a flavorful and easy-to-prepare main dish.
2 chicken breast halves, skin removed
1/4 teaspoon garlic powder
1/2 tablespoon butter
1 1/2 cups baby portabello mushrooms, diced
1/2 yellow bell pepper, diced
1 tablespoon parsley, minced
1 clove garlic, minced
A splash of red wine
6 oz. gorgonzola cheese crumbles
Salt and pepper to taste
Place chicken breasts on a cutting board and cut a lengthwise slit in the thickest part of the meat, forming a large pocket. Season lightly with salt, pepper and garlic powder. Pre-heat the oven to 400 degrees.
Melt butter in a large skillet over medium-high heat. Sauté mushrooms, peppers and garlic in butter for two minutes. Add red wine and cook for another few minutes, until mushrooms are tender. Remove from heat, drain and let cool. Pour the concoction into a bowl and mix with gorgonzola cheese and more salt and pepper.
Open each chicken pocket and stuff generously with the pepper-mushroom-cheese mixture. Close the opening on each chicken breast with toothpicks if you have them (we didn’t have any toothpicks, but the filling still stayed pretty well contained).
Bake at 400 degrees for around 20-25 minutes. Cut through the thickest part of the meat to see if it’s done; if the meat is no longer pink, you’re good to go. Serve over whole-wheat couscous with a side of steamed vegetables or green salad. Serves two.
NOTE: If you have leftover filling, cut up a few tortillas or pieces of pita bread into small triangles. Dish a spoonful of the stuffing onto each triangle and bake for 10 minutes. Voila, delicious gorgonzola-topped chips!