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Gorgonzola and Pancetta Chicken Bake with Creamy Sauce

Thanks to everyone who played along in a very tricky Trivia Friday!

Answers:

1. Post-its

2. Grant — I will also accept MacArthur since that one was tricky!

3. The Great Gazoo

Those who qualified:

Amanda

Julie

Y

Melinda

Shelley

Evan

VeggieGirl

Kristie Lynn

Congratulations, everyone! If I missed anyone, let me know. The winner will be chosen on the last day of this month — stay tuned.

Are you still stuffed from Thanksgiving and days of leftovers? Tis the season for indulgence.

This tender chicken is topped with creamy gorgonzola and salty pancetta — a perfect savory combination.

I fried the pancetta and let it drain. You can buy pancetta pre-chopped at most stores, or chop it yourself.

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I dipped the chicken in beaten egg, then dredged it in a seasoned flour mixture.

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I added salt, pepper and smoked paprika to the flour — feel free to adjust the spices to your taste.

Pan-fry the chicken until it’s golden brown on both sides.

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Once golden, reduce the heat and let the chicken cook through until juicy and done.

Top each breast with about 1/4 cup crumbled gorgonzola. When the cheese melts, sprinkle with the fried pancetta.

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This dish is rich and savory. It pairs well with rice or a simple salad to balance the richness.

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Gorgonzola Smothered Chicken with Pancetta

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Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 eggs, beaten
  • 1 cup flour
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 cup crumbled gorgonzola
  • 1/2 cup chopped pancetta, fried

Instructions

  • Heat a skillet over medium-high and add 2 tablespoons olive oil. Beat 2 eggs in a bowl. Place 1 cup flour on a plate and season with smoked paprika, salt and pepper. Dip each chicken breast in the egg, then dredge in the flour mixture. Add to the skillet and brown on both sides.
  • When the chicken is cooked through, place about 1/4 cup crumbled gorgonzola on each breast and allow it to melt. Remove from the pan, transfer to a plate and sprinkle with roughly 1/8 cup fried pancetta per serving.
Course: Main Course
Cuisine: American

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