CHICKEN STUFFED WITH GORGONZOLA, SUN-DRIED TOMATOES & BASIL
I made this up last night. It was really good. I used thighs, but you could use breasts with the bone in and a good covering of skin. The stuffing uses a lot of ingredients I wanted to use up, such as easter ham, gorgonzola, and fresh basil. Cooking time does not include chilling time.
Provided by conniecooks
Categories Chicken
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Sauté the ham and shallot together.
- Season with pepper and thyme.
- Set aside to cool.
- Mix together basil leaves, sundried tomatoes, sundried toamato pesto,gorgonzola cheese, parmesan cheese, Freshly ground Pepper.
- Gently loosen skin on chicken being careful not to tear it.
- Put the stuffing under the skin with a small spoon and massage gently to evenly distribute. If there is extra stuffing rub onto skin. Chill one hour.
- Add the minced garlic to the melted butter and brush all over chicken on both sides.
- Combine parmesan with bread crumbs and season to taste.
- Gently roll and pat breadcrumb mixture on chicken.
- Bake at 350°F for 35 - 40 minute.
- Remove chicken from oven and put on plate, Keep warm. Drain off excess fat.
- Whisk wine into chicken drippings and cook a minute or two add cream and whisk . The bread crumbs left in the pan will thicken the sauce and any stuffing that oozed out will give great flavour.
- Put a nap of sauce on the dinner plate and place the chicken on top.
- Enjoy.
Nutrition Facts : Calories 723.1, Fat 50.5, SaturatedFat 23.6, Cholesterol 198.5, Sodium 1035.9, Carbohydrate 22.1, Fiber 1.5, Sugar 3.1, Protein 39.5
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