Gorgonzola Stuffed Chicken Breasts

Now that the holidays are behind us and its a brand new year, its time to get back to business.

More specifically, the business of stuffing chicken with cheese.

I decided to try to emulate Sonny's Feta Stuffed Chicken by using Gorgonzola cheese, since I've been eating it on salads lately and have at least two packages of it in my cheese drawer on any given day. Normal.

Why Gorgonzola, you ask? Its the Italian contribution to the wonderful world of blue cheeses. Its a bit milder than traditional blue cheese but still intensely savory. For this stuffing, I mixed it with garlic, shallots, and parsley.

This is basically made the same way as Sonny's chicken (thin slice on the side, etc.), minus the difference in cheese.

The Gorgonzola gets really melty and soft in the oven, unlike the feta that keeps its form while baking.

They just ooze deliciousness! So start 2014 off right by enjoying this delectable (winner, winner) chicken dinner.

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Gorgonzola Stuffed Chicken Breasts

• 2 boneless skinless chicken breast halves
• ¼ cup gorgonzola, crumbled
• 2 tablespoons fresh parsley, minced
• 2 tablespoons shallots, minced
• 1 garlic clove, minced
• Salt 
• Fresh ground black pepper
• 1 tablespoon extra virgin olive oil

1. Preheat oven to 375 degrees. Spray an 8x8-inch baking dish with cooking spray or drizzle with olive oil.

2. Using a sharp knife, cut a slit into the thick side of each chicken breast about 2 inches long and 1½-2 inches deep.

3. Mix together the Gorgonzola cheese, parsley, shallot, and garlic in a small bowl; season with salt and black pepper. Divide the filling in half, and stuff each chicken breast with cheese filling, reserving some for the topping.

4. Place the chicken breasts into the prepared baking dish and secure with toothpick if necessary. Top with extra cheese mixture.

5. Bake in the preheated oven until the chicken is no longer pink inside, about 30-35 minutes.