Gorgonzola Stuffed Chicken with Pancetta
As I’m sure anyone who has been following my blog knows, I am a cheese NUT. I was in a bind as to what I would serve up for dinner the other night so I naturally based it around which cheese I had the fancies for. I had some delicious Gorgonzola dolce that had been making eyes at me for a few days whenever I opened the fridge door and thus, the Gorgonzola Stuffed Chicken with Pancetta was born.
The beauty of this dish is the cheese oozes out rather deliciously and creates its own sauce.
If Gorgonzola isn’t your thing, you could easily substitute a good brie or camembert and up the quantity.
Accompanied by some simple roasted potatoes and Gwyneth Paltrow’s wonderful caramelised brussels sprouts (which you can find here), I think it turned out rather well, even if I do say so myself.
GORGONZOLA STUFFED CHICKEN WITH PANCETTA
2 chicken breasts, skin removed
1 clove garlic
Sprig of fresh thyme
2 slices of pancetta
20-30g of Gorgonzola dolce
Heat the oven to 180 degrees.
Flatten out each chicken breast to about 1cm thick between two pieces of cling film. You can use the flat side of a meat tenderiser or bash it with a rolling-pin (very therapeutic after a tough day). Not too hard or you’ll make tears in the chicken and your filling will ooze out while it’s cooking.
Spread the crushed garlic over the flattened chicken and sprinkle with fresh thyme leaves.
Place the gorgonzola in a straight line down the middle of the chicken and carefully start to roll the chicken up, tucking the sides in as you go. You want these rolls to be nice and tight. Place a slice of pancetta over the seam. Cover and refrigerate for a minimum of 15 minutes.
Heat a little olive oil in an ovenproof frying pan. Add the chicken seam-side down. Cook for about 4 minutes and then turn over and repeat. Pop the whole pan in the oven and cook for about 12 minutes. Watch that handle getting it out!
Enjoy with your favourite sides.
Wine suggestion: A glass of Chianti Classico