Gorgonzola Stuffed Chicken With Walnuts

While searching for a new chicken recipe, we stumbled upon this fantastic recipe from Amy at Meat N Veggies. There are thousands of recipes out there for stuffed chicken, but we were looking for one that called for Gorgonzola cheese, mushrooms and walnuts, there are a few less of those. Perseverance paid off and this dish turned out exactly how we wanted, amazing!

We pretty much followed Amy’s recipe, but we threw in some asparagus and we found some left over bacon bits that we mixed in just before the cheese. We also sprinkled some breadcrumbs along with the walnuts before placing in the oven.

Ingredients:
4 to 6 chicken breasts
1 tablespoon olive oil (or bacon fat)
8 ounces fresh mushrooms, chopped
1 cup yellow onion, chopped (about 1/2 of a medium onion)
1 teaspoon minced garlic
1/2 cup walnuts, chopped
1/2 cup Gorgonzola cheese, crumbled
1/4 cup of fresh basil, chopped
1 egg white
1/4 cup walnuts chopped finely in a food processor


Directions:
Heat oven to 350 degrees.

In a skillet over medium heat, melt the fat or heat oil until shimmering. Add the mushrooms and onion; cook until the mushrooms release their juices and begin to brown.

Push the mushrooms and onions to the edge of the pan, clearing the center. Place the garlic in the center of the pan and drizzle a bit of oil on top; cook until fragrant, about 30 seconds. Stir the garlic, mushrooms and onions together. Add the 1/2 cup chopped walnuts and basil then mix well. Turn off the heat, add the cheese, and stir until the mixture is well combined.

While the mixture is cooling, with your knife parallel to the counter, slice each breast in half so it opens up like a book. Be careful not to cut all the way through the chicken breast, you need that seam.

With the breast opened like a butterfly, place a 1/4 cup or so of mixture onto one half of the chicken breast, then fold the empty half on top. Place the stuffed breasts into a 9×12 baking dish (I prefer glass). Once all the breasts are stuffed, brush them with egg whites and sprinkle the walnuts on top.

Cook for 25 to 30 minutes, or until the juices run clear.