Bacon Wrapped, Gorgonzola Filled Chicken with Potatoes & Braised Greens

Bacon Wrapped, Gorgonzola Filled Chicken with Potatoes & Braised Greens
  • Prep Time: 25
  • Total Time: 60
  • Servings: 4

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About this Recipe

Rich Gorgonzola cheese fills tender chicken breasts wrapped in bacon with a red onion sauce. Top it off with bacon braised collard greens and brown buttered new potatoes.


2 Packages Maple Leaf Prime Naturally® Butterflied Chicken Breasts
4 oz (120 g) Gorgonzola cheese, sliced into 4 8 Slices Schneiders® Bacon
1 Slices Maple Leaf® Bacon
1 tbsp (15 mL) Olive oil
2 Red onions, cut in wedges
1 tbsp (15 mL) Honey
.5 cup (125 mL) White wine
1 cup (250 mL) Chicken broth
Salt and pepper
1.5 lbs (750 g) New potatoes, quartered
3 tbsp (45 mL) Butter
Salt and pepper
4 Slices Maple Leaf® Bacon, diced
.5 Onion, diced
1 Clove garlic, minced
3 tbsp (45 mL) Apple cider vinegar
1 tbsp (15 mL) Brown sugar
1 cup (250 mL) Chicken broth
1 Bunch Collard greens or Swiss chard, coarsely chopped
Salt and pepper


PREHEAT oven to 375° (190°C).

POUND chicken between 2 sheets of plastic wrap using a meat mallet or a heavy pot to evenly flatten. Season with salt and pepper. Place a slice of Gorgonzola in the middle of the chicken. Roll chicken around cheese. Place chicken at one end of 2 slices of bacon and roll tightly. Place in a shallow baking dish. Repeat with remaining chicken.

BAKE chicken in preheated oven for 35 minutes or until bacon is crisp and the internal temperature of chicken reaches 165°F (74°C).

HEAT oil in a fry pan pan over medium heat. Add red onion and cook for 10-12 minutes or until nicely browned. Drizzle with honey and add wine and broth. Simmer for 7-10 minutes or until sauce thickens slightly. Set aside. Pour over chicken and serve with vegetable side dishes.

COOK potatoes in a large pot of simmering, salted water until fork tender. Drain, season with salt and pepper and place in a serving bowl. Melt butter in a small sauce pan over medium heat. Allow butter to sizzle and cook until lightly browned and nutty in aroma. Drizzle over potatoes before serving.

FRY bacon in a large skillet over medium heat until almost crispy. Add onion and garlic. Cook 2-3 minutes. Add vinegar, sugar and broth. Stir to combine. Add greens. Cook on low 10-15 minutes or until tender and liquid has evaporated. Season with salt and pepper.


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