Fig And Gorgonzola Stuffed Chicken Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8-inch baking dish with cooking spray.
• Using a sharp knife, cut a slit into the thick side of each chicken breast about 2 inches long and 1 1/2 inches deep.
• Mash together the Gorgonzola cheese, parsley, shallot, and garlic in a small bowl; season with salt and black pepper. Divide the filling in half, and stuff each chicken breast with cheese filling. Wrap 2 slices of bacon around each breast, and secure with wooden toothpicks. Place the chicken breasts into the prepared baking dish.
• Bake in the preheated oven until the bacon is browned and the chicken is no longer pink inside, about 35 minutes. An instant-read thermometer inserted into the center of a breast should read about 165 degrees F (75 degrees C).

Steps:

• Place each chicken breast on large sheet of wax paper, cover with second sheet, and pound with meat pounder or rolling pin until 1/4-inch thick throughout. Each pounded breast should measure roughly 6 inches wide and 8 inches long. Cover and refrigerate while preparing filling.
• For filling, heat butter in medium skillet over low heat until melted; add onion and sauté, stirring occasionally, until deep golden brown, 15 to 20 minutes. Stir in garlic and cook until fragrant, about 30 seconds longer; set aside. In medium bowl, beat cream cheese on medium speed until light and fluffy, about 1 minute. Stir in onion mixture, gorgonzola, almonds, figs, season with salt and pepper and set aside.
• Place breasts on work surface; season with salt and pepper. Spoon filling into center of chicken, roll, and wrap each breast. Refrigerate until ready to cook.
• Adjust oven rack to lower-middle position; heat oven to 400 degrees. Beat eggs with 1 tablespoon vegetable oil and 1 tablespoon water in second pie plate or shallow baking dish. Spread bread crumbs in separate pie plate or shallow baking dish. With tongs, dip rolled chicken breasts in egg mixture; let excess drip off. Transfer to bread crumbs; shake pan to roll breasts in crumbs, then press with fingers to help crumbs adhere. Place breaded chicken breasts on large wire rack set over jelly-roll pan.
• Heat remaining oil in medium skillet over medium-high heat until shimmering, but not smoking, about 4 minutes; add chicken, seam side down, and cook until medium golden brown, about 2 minutes. Turn each roll and cook until medium golden brown on all sides, 2 to 3 minutes longer. Return chicken rolls, seam side down, to wire rack set over jelly-roll pan; bake until deep golden brown about 15 minutes. Let stand 5 minutes before slicing each roll crosswise diagonally into 5 medallions; arrange on individual dinner plates and serve.

Steps:

• Freeze the grape slices until frozen, about 30 minutes.
• Preheat the oven to 350 degrees F.
• Put the Gorgonzola and mascarpone in a bowl and mix with an electric hand mixer until combined. Fill a disposable pastry bag with the cheese mixture and snip the tip about 1/2 inch from the end.
• Remove the top third from each fig and place upright on a small baking sheet. Add the walnuts and roast until the figs are soft and beginning to caramelize and the walnuts are toasty, about 10 minutes.
• Heat a saute pan over medium heat and add a splash of olive oil. Add the prosciutto and saute until crispy, about 5 minutes. Add a splash of red wine vinegar and remove from the heat.
• Finely chop the walnuts. Pipe a heaping amount of the cheese mixture into each fig. Roll the tops in chopped walnuts. Top with crispy prosciutto pieces. Stick a frozen grape slice in each.

Steps:

• blend together stuffng ingredients, cut slits in chicken breasts, stuff chick breasts, salt and pepper chicken,