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Chicken stuffed with Gorgonzola   HT  MC  Italian     60mins


Serves 4      Hot   Poultry   Alcohol  Main course   Italy  Europe     



4 Boneless Chicken Breasts, skin  still on

3 tbsp Olive Oil

450g/1lb Taglietelle

For the stuffing

50g/2oz Mascarpone Cheese

50g/2oz Gorgonzola Cheese

2 teasp Fresh Marjoram, chopped

For the Sauce

120ml/4fl.oz. Dry White Wine

3 tbsp Double Cream

100g/4oz Gorgonzola, cut 

into small pieces

To Garnish

Chilli Powder

Fresh Marjoram, chopped




1. Preheat the oven to 180C, 350F, Gas mark 4. Using your fingers, ease the skin away from each chicken breast to form a pocket - it should still be attached to the breast at the edges. Rub the flesh with a little olive oil.


2. In a bowl, mash the stuffing ingredients together and mix well. Divide between the breasts, pushing it into the pockets then ease the skin back over the stuffing to seal well.


3. Lay the breasts skin side up in a shallow ovenproof dish and cook for 25 minutes.


4. Meanwhile, in a small pan, reduce the wine by half by boiling rapidly, then add the cream and boil until slightly thickened. Remove from the heat and stir in the cheese until melted; set aside.


 5. Cook the tagliatelle according to the packet instructions; drain well and add the remaining olive oil, stirring well to coat.


6. Preheat the grill to high and pop the chicken under it to add a little extra colour, then slice on the diagonal.


7. To serve - place a mound of pasta in the centre of each plate, spoon over the sauce and sprinkle with marjoram and chili powder. Lay the chicken around it. Serve immediately.




More Chicken Recipes  |  General Prep & Cooking Times   |  More Italian Recipes




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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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