You may be getting tired of my many references to the Taste of Home cooking shows I attended a few months ago.  What can I say? My cup -o -cookin’ was running dry and I needed new material! Honestly, I doubt many of you could have left there and NOT been inspired in some way….

So another selection from the Cooking School magazine that I tried was Cranberry-Gorgonzola Stuffed Chicken Breasts.  I can not tell you how easy this was.  I served this with a nice little dollop of smashed red potatoes with roasted garlic and it was wonderful! My only tip is that you need to take the chicken out of the oven minute you think it’s done.  You don’t want it to dry out!

Cranberry-Gorgonzola Stuffed Chicken Breasts

6 boneless skinless chicken breast halves
1 C (4 oz) of Gorgonzola cheese
1/2 dried cranberries
2/3 C chopped walnuts
1/3 C chopped parsley, fresh
2/3 C dry bread crumbs
1/2 tsp salt AND pepper
2 eggs
1 TB Dijon mustard
1/2 C all purpose flour

Flatten chicken to a 1/4 inch thickness.  In a small bowl combine cheese and cranberries.  Spoon 1/4 C of the cheese onto each chicken breast.  Roll up, log shaped, and secure with tooth picks.

Place walnuts and parsley in a food processor. Pulse to combine.  Pour this into a shallow bowl and stir in the bread crumbs, salt and pepper.  In another shallow bowl combine the eggs and flour.  In the last shallow bowl add the flour.

Coat each chicken in the flour, then egg mixture then walnut mixture.  Repeat until finished with all chicken breasts.

Place seam side down on a greased baking sheet.  Bake at 350 degrees until a meat thermometer reads 170 and juices run clear.