Fig and Gorgonzola Stuffed Chicken

Ingredients

• 4 chicken breasts, boneless, skinless
• salt & fresh ground pepper
• 1 serving gorgonzola cheese filling with almonds and fig (see below)
• 4 large eggs
• 3/4 cup vegetable oil
• 1 cup fresh breadcrumb

Gorgonzola Cheese Filling with Almonds and Figs

• 1 tablespoon butter
• 1/2 small onion, minced
• 1 small garlic clove, minced
• 2 ounces cream cheese, softened
• 1 teaspoon thyme, dried
• 2 ounces gorgonzola, crumbled
• 1/4 cup almonds, chopped and toasted
• 4-5 medium dried figs, chopped
• salt & fresh ground pepper

Directions

1. 1

   Place each chicken breast on large sheet of wax paper, cover with second sheet, and pound with meat pounder or rolling pin until 1/4-inch thick throughout. Each pounded breast should measure roughly 6 inches wide and 8 inches long. Cover and refrigerate while preparing filling.

2. 2

   For filling, heat butter in medium skillet over low heat until melted; add onion and sauté, stirring occasionally, until deep golden brown, 15 to 20 minutes. Stir in garlic and cook until fragrant, about 30 seconds longer; set aside. In medium bowl, beat cream cheese on medium speed until light and fluffy, about 1 minute. Stir in onion mixture, gorgonzola, almonds, figs, season with salt and pepper and set aside.

3. 3

   Place breasts on work surface; season with salt and pepper. Spoon filling into center of chicken, roll, and wrap each breast. Refrigerate until ready to cook.

4. 4

   Adjust oven rack to lower-middle position; heat oven to 400 degrees. Beat eggs with 1 tablespoon vegetable oil and 1 tablespoon water in second pie plate or shallow baking dish. Spread bread crumbs in separate pie plate or shallow baking dish. With tongs, dip rolled chicken breasts in egg mixture; let excess drip off. Transfer to bread crumbs; shake pan to roll breasts in crumbs, then press with fingers to help crumbs adhere. Place breaded chicken breasts on large wire rack set over jelly-roll pan.

5. 5

   Heat remaining oil in medium skillet over medium-high heat until shimmering, but not smoking, about 4 minutes; add chicken, seam side down, and cook until medium golden brown, about 2 minutes. Turn each roll and cook until medium golden brown on all sides, 2 to 3 minutes longer. Return chicken rolls, seam side down, to wire rack set over jelly-roll pan; bake until deep golden brown about 15 minutes. Let stand 5 minutes before slicing each roll crosswise diagonally into 5 medallions; arrange on individual dinner plates and serve.