• Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar

Meg's Meal Planning

  • Home
  • About Me
  • Meal planning tips
  • Contact
  • Privacy Policy

dried cranberry

Gorgonzola Cheese, Dried Cranberry, and Sage Stuffed Chicken Breasts

July 21, 2017 by mbmccarrick@gmail.com Leave a Comment

Gorgonzola Cheese, Dried Cranberry, and Sage Stuffed Chicken Breasts

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
 
Save Print
Author: Meg's Meal Planning
Serves: 2
Ingredients
  • 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
Instructions
  1. Preheat oven to 400 degrees F.
  2. In a medium-sized saute pan, heat the olive oil over medium-high heat. Add the onions and cook for 5 minutes.
  3. Turn heat down to medium and add the garlic, cook for 1 more minute.
  4. Add the chopped sage and salt and pepper and cook until the onions are translucent.
  5. Add the dried cranberries and cook until heated through.
  6. Remove pan from the heat and let cool 10 minutes.
  7. Mix in the Gorgonzola cheese and set aside.
  8. 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.
  9. 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.
  10. After the chicken is removed from the oven, cut off the strings and place chicken on a covered plate to keep warm.
  11. 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.
  12. Cut each breast in half and drizzle sauce on top.
3.5.3226

 

Filed Under: chicken Tagged With: chicken, chicken breasts, dried cranberry, Gorgonzola cheese, sage, stuffed chicken

Primary Sidebar

Hi! I’m Megan.

MeganWelcome to Meg’s Meal Planning. I’m Megan, thank you for stopping by my blog! I am the meal planner behind Meg’s Meal Planning. My weekly dinner recipes are healthy, simple, and can be enjoyed by the whole family! More about me...

Never Miss a Recipe

Get meal plans delivered right to your inbox

Featured Meals

Banza rice four ways

Four Banza rice meals

Easy meal prep using high-protein chickpea rice. One pot of rice prepared into four different salads for easy lunches and/or dinners that you won’t get bored of.   Meal prep is taking over my Instagram feed: #mealprepsunday anyone? I’m all about preparing food in advance to make the work week less hectic, but one thing…

Read More

Week of May 13th

Monday – Stuffed turkey burgers with feta cheese and spinach. If you find your mix is a little too wet, add breadcrumbs to help hold it together. Tuesday – Teriyaki glazed salmon. Wednesday – Summer kale salad with strawberries and edamame. Thursday – Trader Joe’s carne asada tacos with spicy cucumber salsa verde. Friday– Trader…

Read More

Week of April 8th

Monday – Vegetarian quinoa bowl with cilantro lime dressing. Tuesday – Garlic zucchini noodles with turkey meatballs. Wednesday – Pasta with mushrooms, asparagus, and pesto. Thursday – Baked stuffed chicken breast with spinach, cheese, and sun-dried tomatoes. Friday – Black bean tostadas with cabbage slaw.

Week of March 25th

Monday – Spring risotto with peas, carrots, and asparagus. Tuesday – Cheese burgers. Nothing fancy, just a grilled burger so no recipe. But look at the cheese! Wednesday – Cashew chicken stir-fry. Thursday – Sheet pan salmon and vegetables. Friday – BBQ chicken flatbread.

Copyright © 2019 · Foodie Pro & The Genesis Framework