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“This is a recipe I invented to satisfy my parents' craving for chicken and cheese. I decided to craft this recipe rather than using Cheddar and luckily I received raves.”
4 stuffed chicken breasts

Ingredients Nutrition


  1. Pound the chicken breasts to 1 inch thickness. Season both sides with salt and pepper.
  2. Line the center of each breast with a good amount of Gorgonzola, reserving about 1/2 cup of the cheese. Fold the breasts over and secure with toothpicks.
  3. Lay the breasts in a glass casserole dish and bake at 350 degrees for 25 minutes.
  4. While the chicken is baking combine the butter and flour and whisk until thoroughly mixed. Add the cream and whisk constantly over medium-low heat until the sauce begins to thicken. Remove from heat and whisk in the reserved Gorgonzola. Continue whisking until the cheese is melted and combined into the sauce, returning to the heat if necessary.
  5. Plate the breasts and whisk in the herbs at the very last minute. Drizzle the sauce over each breast and serve.

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