Creamy Gorgonzola cheese and crisp bacon turn this ordinary chicken dish into something superb.
|2 tbsp||(30 mL) Olive oil, divided|
|1||Onion, thinly sliced|
|2||Packages Maple Leaf Prime Naturally® Butterflied Chicken Breasts|
|Salt and pepper|
|8 oz||(250 g) Crumbled Gorgonzola cheese|
|8||Dried figs, chopped|
|8||Slices Maple Leaf® Bacon|
|12 oz||(350 g) Cherry tomatoes, on the vine|
|2 tsp||(10 mL) Balsamic vinegar|
HEAT 1 tbsp (15 mL) olive oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until golden brown in colour, about 8-10 minutes. Set aside to cool.
PLACE chicken between 2 pieces of plastic wrap. Lightly pound thin and flat with a meat mallet or heavy pot. Season with salt and pepper.
COMBINE onions with Gorgonzola and chopped figs.
PREHEAT oven to 400°F (200°C).
LAY 3 slices of bacon side by side. Place 1 piece of chicken on the bacon strips. Spoon a quarter of the cheese mixture on the middle of the chicken breast. Roll chicken around the filling and then roll chicken in the bacon, as tight as possible. Place into a shallow baking dish and repeat with remaining ingredients.
ROAST chicken in preheated oven for 30 minutes. Add tomatoes, drizzle with remaining olive oil and balsamic vinegar. Bake an additional 10 minutes or until internal temperature of chicken is 165°F (74°C).
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