Bacon-wrapped roast chicken breasts stuffed with Gorgonzola sounds like a gourmet meal, but this is actually a very quick and easy dinner. Bursting with flavour and a delicious combination of crispy and tender, it’s the perfect supper.
Bacon-wrapped roast chicken breasts stuffed with Gorgonzola
- 4 chicken breasts
- olive oil
- salt and freshly ground black pepper to taste
- 130g Gorgonzola
- 250g streaky bacon
- a handful fresh sage leaves
Preheat the oven to 180°C and line a baking tray with baking paper. Butterfly chicken breasts almost in half (you want to create a “pocket”, so don’t slice the chicken all the way through). Place the chicken breasts on the prepared baking tray (do not open the butterflied breasts), drizzle with olive oil and season with salt and freshly ground black pepper to taste. Roast in the oven, 10 minutes. Remove from oven and stuff the cavity of the chicken breasts with Gorgonzola divided among the breasts. Using streaky bacon, wrap the chicken breasts in bacon and sprinkle with a handful fresh sage leaves. Place in the oven and cook until the chicken is just cooked through, about 5 – 10 minutes. Some of the Gorgonzola will leak out during cooking – simply spoon the cheese off the baking paper and serve alongside the chicken.
Recipe and styling by Claire Ferrandi