Gorgonzola kai Vasíleios Gemistó kotópoulo (Gorgonzola & Basil Stuffed Chicken)

Gorgonzola & Basil Stuffed Chicken and Fresh Basil Seasoned Orzo

Chicken Ingredients:

4 to 6 trimmed chicken breast (flattened)

4 tsp of crumbled gorgonzola cheese

2 ½ strips of medium cooked thick cut pepper bacon (chopped)

For seasoning chicken (per breast)

2 tsp of dried basil

¼ tsp of paprika

¼ tsp of garlic powder

Drizzle of Extra Virgin Olive Oil (EVOO)

Orzo Ingredients:

1 cup dried orzo pasta

1 tsp of dried rosemary

1 tsp of dried basil

½ tsp of garlic powder

1 – 2 tbsp of Extra Virgin Olive Oil

1 – 2 large leaves of basil, cleaned & chopped


Chicken Preparation

  1. Coat a baking dish with a light coating of cooking spray.
  2. Take trimmed chicken and flattened the breast evenly to a thickness of about ½ inch.
  3. Sprinkle the underside with about ¼ to slightly more of dried basil, lightly coat the underside of the chicken.
  4. Place about 1 tbsp or slightly more (to your liking) of crumbled gorgonzola cheese in the center of the breast.
  5. Place about 1 tbsp of coarsely chopped bacon on-top of the gorgonzola cheese.
  6. Roll chicken onto itself to wrap the cheese and bacon into the interior of the breast.
  7. Pierce the breast with about 4 to 6 clean toothpicks to keep the breast rolled.
  8. Place the breasts into a baking dish seam side down and sprinkle about ¼ tsp of garlic powder & paprika over the top surface of the chicken.
  9. Drizzle EVOO over each breast.
  10. Place in the oven at °350 for about 50 minutes or until the outer surface of the chicken begins to brown.
  11. Chicken should be °150 to °160 in the center using a meat thermometer.

Orzo Preparation

  1. In a 5 quart sauce pan place 4 quarts of cool salted water (about 1 tsp of Kosher salt to 4 quarts of water) and season the water with 1 tsp of dried rosemary, 1 tsp of dried basil and ½ tsp of garlic powder.
  2. Bring the seasoned water to a boil.
  3. Place 1 cup of dried orzo pasta into the boiling water and reduce the temp to a light boil.
  4. Cook orzo pasta (stirring periodically) for 7 to 9 minutes for Al Dente.
  5. Drain the orzo pasta and place back into the sauce pan.
  6. Drizzle the orzo pasta with 1 to 2 tbsp of EVOO.
  7. Take chopped basil and blend into the cooked orzo pasta.

Plating Preparation

  1. Remove toothpicks and place breast on serving plate.
  2. If cheese sauce remains, spoon sauce over breast.
  3. Sprinkle with a few crumbles of gorgonzola cheese.
  4. Add about 1 large serving spoon of cooked seasoned orzo past next to the chicken.
  5. Garnish the orzo and chicken with a sprig of fresh/cleaned basil leaves.

Side Serving Suggestions: Sliced and buttered Italian or French bread; Green Beans & Roasted Red Peppers in Garlic Butter Sauce;

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