Chicken Recipe How To Make A REALLY STUFFED Chicken Breast With Cranberry And Gorgonzola Cheese

Learn how to make this REALLY STUFFED EZ stuffed Chicken Breast recipe. These chicken breasts are cut to pack the most you can get into them for stuffed chicken breast goodness! The recipe can be found below! Enjoy!
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Spyderco 302UF:
Spyderco 302U:
Surgical Black Arkansas:
The Brine:
1 cup of any kind of white wine.
1 tsp. sugar.
1 tsp. salt.
1/2 tsp. black pepper.
1/2 tsp. olive oil.
1 tbsp. lemon juice.
Mix all ingredients in a glass bowl and put the chicken breasts in the brine for minimum 2hrs before prep for stuffing.
The Pilaf:
1 cup white rice.
2 1/2 cups of chicken broth/stock.
1 tsp. salt.
1/2 tsp black pepper.
1/4 to 1/2 tsp garlic granules.
1 tsp olive oil.
Pour olive oil in saucepan and heat it up. Once hot then pour in the rice and coat the rice with the oil until translucent. When translucent pour in the chicken stock and stir. Bring to a boil and stir again. Put lid on sauce pot and simmer for 10 to 15 minutes and in that time stir it at least once more. Then take off of the heat and let stand 5 to 10 minutes until the rice is fluffy.
Once the rice is done put about half of the rice into a either a glass or large metal bowl and add the following ingredients:
1 to 1 1/2 tbsp of finely chopped dried cranberries.
2 tbsp. rough chopped unsalted pistachio's. Rough chop for depth of texture and crunch.
1/2 cup or more of Gorgonzola cheese.
Salt and pepper to taste if needed.
Mix all the ingredients together in the bowl while the rice is still hot/warm as it will soften the cranberries and pistachios and it will get creamy from the Gorgonzola cheese! Yummy! Put this mixture aside until it is time to make the stuffed chicken breast.
Cooking The Stuffed Chicken Breasts:
After the chicken breasts have been cut properly(watch video) it is time to stuff them with the rice, gorgonzola, pistachio, and cranberry mixture made earlier. Make sure your oven is preheated to 450 degrees. Now stuff the chicken breasts with the mixture and really get it in there and don't forget to stuff the side pockets either. Once stuffed, salt and pepper to taste and put in your skillet. I used a 10 inch Anolon Nouvelle Copper pan, I just love it! Now, cook the breasts on the stove top on a medium high heat using 1 tbsp of butter mixed with 1 tbsp of olive oil. Butter for taste and olive oil for smoke point. The butter and olive oil will let the stuffed chicken breasts caramelize on the bottom and mix with the pan juices so that you can make the white wine sauce for the chicken. When the stuffed chicken breasts are about 40% done in the pan put the potatoes in the oven. When the stuffed breasts are 50% done put them in preheated 459 degree oven for 20-30 minutes as each oven cooks a bit differently.
White Wine Sauce:
When the stuffed chicken breasts are done take the pan out of the oven, turn off the heat in the oven if the potatoes are done and if not then leave the heat on until they are done. Plate the breasts and cover them to keep them warm while making the white wine sauce.
1/4 cup white dry white wine.
2 tbsp. flour.
Add wine and flour to pan juices and stir/whisk into a smooth paste.
Make the paste a nut brown color to get the flavor of the flour out of the paste.
Add 1/2 to 1 cup of chicken stock depending on how thick you want your sauce.
Add 1/2 to 3/4 finely chopped mushrooms of choice. I added mine raw and cooked them in the sauce which worked fine, but in retrospect I would saute the mushrooms in some chicken stock or oil and butter in another pan before adding the the sauce mix. Now bring sauce to a boil then reduce heat to medium and reduce your sauce to the consistency you want.
Plate the stuffed chicken breast and put some potatoes on the plate and spoon your sauce over the chicken breast or you can even put the sauce on the plate first and then put the stuffed chicken breast over the sauce. The presentation is your choice. Eat and enjoy!