Pork and Gorgonzola-Stuffed Chicken Breasts Recipe

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Pork and Gorgonzola-Stuffed Chicken Breasts
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Ingredients:

Directions:

  1. Preheat oven to 400°.
  2. Cook guanciale in a large ovenproof skillet over medium heat 10 minutes or until crisp, stirring frequently; remove from pan using a slotted spoon. Combine guanciale, 1 tablespoon drippings, cheese, tomatoes, and 1/4 teaspoon salt in a small bowl, stirring well.
  3. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff 2 tablespoons cheese mixture into each pocket; secure with a wooden pick. Sprinkle both sides of chicken evenly with remaining 1/4 teaspoon salt and pepper.
  4. Wipe pan clean with paper towels. Return pan to medium-high heat. Add oil to pan; swirl to coat. Add chicken; sauté 4 minutes. Turn chicken over. Place pan in oven; bake at 400° for 8 minutes or until chicken is done. Let stand 5 minutes. Discard wooden picks. Cut chicken diagonally into 1/2-inch-thick slices, if desired. Serve with pan juices.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 159.94 Kcal (670 kJ)
Calories from fat 126.63 Kcal
% Daily Value*
Total Fat 14.07g 22%
Cholesterol 34.38mg 11%
Sodium 552.46mg 23%
Potassium 126.18mg 3%
Total Carbs 0.76g 0%
Sugars 0.48g 2%
Dietary Fiber 0.18g 1%
Protein 8.08g 16%
Vitamin C 2.1mg 3%
Calcium 22.2mg 2%
Amount Per 100 g
Calories 252.58 Kcal (1058 kJ)
Calories from fat 199.97 Kcal
% Daily Value*
Total Fat 22.22g 22%
Cholesterol 54.3mg 11%
Sodium 872.42mg 23%
Potassium 199.26mg 3%
Total Carbs 1.2g 0%
Sugars 0.76g 2%
Dietary Fiber 0.29g 1%
Protein 12.75g 16%
Vitamin C 3.3mg 3%
Vitamin A 0.1mg 1%
Calcium 35.1mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.3
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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