Chicken with Apple and Gorgonzola Stuffing

Title almost says it all. I’m back at school. Despite living alone (and absolutely hating cooking for one), I have awesome friends who on occasion are willing to come over and eat my more-than-one-person meals. This time I decided to take one of my favorite pairings (apple and gorgonzola) and combine it with a college-student staple to create an even fancier chicken and rice.

N.B. You will probably have more than enough stuffing, but that’s fine: it works as a side.

CHICKEN WITH APPLE AND GORGONZOLA STUFFING

INGREDIENTS:

  • 4 chicken breasts, skinless and boneless
  • Approximately 6-8 ounces gorgonzola
  • One cup wild rice mix
  • 2 small Fuji apples, finely chopped
  • Approximately 1-2 ounces butter
  • Pam, or similar spraying substance
  • Salt and pepper, to taste

INSTRUCTIONS:

  1. Make rice. Let it cool.
  2. While the rice is cooking, take the chicken breasts and pound them until they’re very thin. For fun, I use a meat tenderizer for the pounding. For easy clean-up, I place Saran wrap underneath and on top of the breasts.
    IMGP3927
  3. Preheat the oven to 375*F.
  4. When the chicken is thin, season both sides with salt and pepper.
  5. When the rice is cool, add the chopped apple and the gorgonzola.
    IMGP3928
  6. Scoop the rice/apple/cheese mixture into the middle of the breasts. Roll the breasts up (like you would a burrito), and secure with toothpicks.
    Pre-rolling
    Pre-rolling

    IMGP3930

  7. Spray a baking tray with Pam and place the chicken on the tray. (Optional) Shave butter onto the tops of the chicken breasts.
  8. Bake for approximately 30 minutes, or until golden and oozing.
    Pre-oven
    Pre-oven
    Post-oven
    Post-oven

     

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