Tuesday, August 12, 2008

Gorgonzola, Apple, and Bacon-Stuffed Chicken Breasts with Blue Cider Sauce

6 boneless, skinless chicken breast halves
Salt and freshly ground pepper to taste
2 T unsalted butter
2 large apples, finely diced
1 T light brown sugar
One 3-oz package cream cheese, softened
1 cup crumbled Gorgonzola cheese
6 strips bacon, cooked crisp, drained, and crumbled
1/2 (1 stick) unsalted butter
1/2 cup olive oil
1 t Old Bay seasoning
2 cups dried bread crumbs or panko crumbs, or a mixture of 1 cup panko and 1 cup dried bread crumbs

1. Cover a flat surface with plastic wrap and place a chicken breast with the flat side (where skin would have been) down in the center of the plastic wrap. Cover with a second sheet of plastic wrap and pound the chicken with a meat pounder or the bottom of a flat-bottomed wine bottle until it is a uniform thickness, about 1/2 inch. Season the chicken with salt and pepper on both sides. Repeat with the remaining chicken breasts.

2. Melt the butter in a small skillet over med heat. Add the apples and brown sugar and saute until the apples are caramelized and have turned a nice golden brown, 7-10 minutes. Transfer the apples to a bowl and let cool. Stir in the cream cheese, Gorgonzola, and bacon, and form into a log that is 6 inches long and 1 1/2 to 2 inches wide. Wrap in plastic wrap and freeze until firm, about 15 minutes.

3. Cut the log into 6 pieces, and place 1 piece in the center of each chicken breast. Roll up the chicken breasts from the V-Shaped end, folding in the sides to make a nice compact package. Place the chicken seam side down on a baking sheet. Refrigerate for at least 1 hour to firm the chicken and filling.

4. Melt the butter with the oil and Old Bay seasoning and let cool slightly. Dip each rolled chicken breast into the butter mixture, then roll it in the bread crumbs. Place in a 9 x 13 baking dish, drizzle with any remaining butter mixture. Cover and freeze.

Blue Cider Sauce

2 T unsalted butter
2 T all-purpose flour
1/2 cup apple cider
2 cups heavy cream
1 cup finely crumbled Gorgonzola cheese
1/2 t freshly ground black pepper

Melt the butter in a 2-quart saucepan over med heat. Add the flour and whisk until bubbles from on the surface. Continue to whisk the sauce for 2 minutes, then add the cider and cream. Bring the sauce to a boil, whisking constantly. Remove from the heat and add the cheese and black pepper, stirring to thoroughly combine. Serve warm.

1. Defrost chicken in the frig overnight, if necessary.
2. Preheat over to 350 degrees. Allow the chicken to come to room temperature for 20 minutes.
3. Pour 1 cup of sauce around the chicken in the baking dish. Warm the remaining sauce on the stove top. Bake the chicken for 25 to 30 minutes, until it is cooked through (160 degrees on an instant-read thermometer) and the crumbs are golden brown.
4. Remove from the oven and allow to rest for 5 -10 minutes. Slice each chicken breast into rounds with a serrated knife and serve in a pool of sauce on a plate or platter. Serve any additional sauce warm in a fondue pot or in a small slow cooker.

1 comment:

Megan Oldenburger said...

I made this dish last night along with some roasted acorn squash with garlic and cinnamon. It was sooooo delicious! I added pecans and onions to the dish otherwise it remained the same. Also I cooked my apple and onion in half of the leftover bacon drippings. It was a huge hit, my husband loved it too. I will be making it again.! I have leftover stuffing and I am going to use it in an omelette this morning! It would also be good on savory biscuits. I posted your recipe on my own blog with a reference back to yours.