Succulent chicken roasted in a white wine and paprika stock and stuffed with gorgonzola.

  • Serves: 4 people
  • Prep time: 20 minutes
  • Cooking time: 20 minutes
    • Italian

    Piedmont Chicken

    Recipe Information

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    4 x Chicken breasts

    120g Specially Selected Gorgonzola

    2 x slices White Bread

    60ml Milk

    1 x tsp Parsley

    ½ tsp Paprika

    Black Pepper

    100ml White Wine


    For the Salad

    1 x Little Gem Lettuce

    2 x Braeburn Apples

    2 x sticks Celery

    4 x Spring Onions

    40g Walnuts

    Lemon Juice

    A little Olive Oil


    Pre-heat the oven to 200°c/400°f/Gas Mark 6.

    Put the sliced bread in a bowl and pour over the milk – leave for about 5 minutes.

    Meanwhile, chop the cheese into small pieces – put in a bowl along with the parsley and the paprika, season with some black pepper.

    Break up the bread with your fingers and add to the cheese mix – mix well.

    Divide into 4 and make each portion into a sausage shape.

    Make a slit in the top of each of the chicken fillets – stuff the cheese sausages into each of the chicken breasts.

    Put them in a baking dish and sprinkle over the wine – bake for about 15-18 minutes.

    Meanwhile make the salad – wash the lettuce – trim and dry well.

    Core and thinly slice the apples – toss in a little lemon juice to avoid them going brown.

    Finely slice the celery.

    Wipe, trim and slice the spring onions.

    Fry the walnuts in a little oil for a minute – until just browned.

    Mix all the salad ingredients together and serve alongside the chicken.

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