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Image Credit: Elise
Gorgonzola and Bacon Stuffed Chicken Breasts
“Love! Love! Love! This chicken! It just oozes cheesy deliciousness!” Elise
6 chicken breasts
6 slices thick-cut bacon, partially cooked (slightly browned but still soft) and chopped
6 green onions, thinly sliced
¼ cup sour cream
1 cup gorgonzola cheese (if you can't find gorgonzola, you can substitute with blue cheese)
½ teaspoon minced garlic
6 slices bacon
Montreal steak seasoning
Optional Cheese Sauce:
¼ cup gorgonzola cheese
2 tablespoons sour cream
**Optional Cooking Tip: When I wrap chicken breasts with bacon, I like the bacon a little
crisper. If you don't like it crisp, feel free to wrap raw bacon around chicken breasts. Either way
works, it just looks better and I think tastes better when you partially cook the bacon first! You
can partially fry the bacon or cook in the oven.
Oven Method: Preheat oven to 400°F.
Place bacon slices on cookie sheet lined with aluminum foil. Bake for 12 minutes. Remove
partially cooked bacon and pat off excess fat.
Chop up 6 pieces of bacon to use in the cheese filling and reserve remaining 6 slices to wrap
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