This fancy chicken dinner tastes like something you would order in a restaurant. The dried cranberries burst with flavor and the cheese is slightly melted on the crispy chicken.
Whenever I go out to eat, I usually don’t order chicken. Why? Because it is something I make at home, a lot. When I’m eating out I want to try a new dish, something I hardly ever buy or cook. Well if I came across this dish on a restaurant’s menu, I might change my philosophy on ordering chicken! It belongs there! It’s that freakin’ good. It is a little labor intensive, so save it for a weekend. But it is well worth the work!
Gorgonzola Cheese, Dried Cranberry, and Sage Stuffed Chicken Breasts
Author: Meg's Meal Planning
- 1 tablespoon olive oil
- ½ cup yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh sage
- Salt and pepper to taste
- ¼ cup dried cranberries
- ½ cup Gorgonzola cheese
- 2 whole boneless, skinless chicken breasts, pounded thin
- 1 egg lightly beaten
- 1 cup Japanese panko crumbs
- 5 tablespoons unsalted butter
- 2 tablespoons white wine
- ½ cup unsalted chicken stock
- Preheat oven to 400 degrees F.
- In a medium-sized saute pan, heat the olive oil over medium-high heat. Add the onions and cook for 5 minutes.
- Turn heat down to medium and add the garlic, cook for 1 more minute.
- Add the chopped sage and salt and pepper and cook until the onions are translucent.
- Add the dried cranberries and cook until heated through.
- Remove pan from the heat and let cool 10 minutes.
- Mix in the Gorgonzola cheese and set aside.
- Place the chicken breasts on a cutting board and place ¼ cup of the stuffing down the center of each breast, then roll chicken together. Tie the ends with string if needed. Place the egg in a shallow bowl and panko crumbs in another bowl. Dip the chicken into the egg, then into the panko crumbs until completely coated.
- In an cast iron skillet, melt 4 tablespoons of butter over medium high heat. Place the chicken in the pan and brown all sides, about 8 minutes. Then put the skillet in the oven and bake the chicken 15-20 minutes, until the internal temperature of the chicken reaches 165 degrees.
- After the chicken is removed from the oven, cut off the strings and place chicken on a covered plate to keep warm.
- Place skillet back on stove and heat over high heat, deglaze it with wine. Boil until reduced to 1 tablespoon, 1-2 minutes, then add the chicken stock. Boil until reduced by half, 3-5 minutes, then add salt and pepper to taste. Remove from heat and add remaining 1 tablespoon butter.
- Cut each breast in half and drizzle sauce on top.