Ultimate Stuffed Chicken Breasts with Gorgonzola, Walnut, and Fig Filling

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Appears in Cook's Illustrated September/October 1999, America's Test Kitchen TV

Here's how to produce a crispy coating, a moist, perfectly cooked interior, and a bold filling that will not leak out during cooking.

SERVES 4

TIME 1½ hours, plus 45 minutes chilling

Ultimate Stuffed Chicken Breasts with Gorgonzola, Walnut, and Fig Filling

WHY THIS RECIPE WORKS

Our foolproof stuffed chicken breast recipe began with boneless, skinless chicken breasts, pounded to an even thickness. We spread the cheesy filling over the pounded breasts, then rolled them up and refrigerated them to firm up the filling...

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