Ultimate Stuffed Chicken Breasts with Gorgonzola, Walnut, and Fig Filling

Name: Ultimate Stuffed Chicken Breasts with Gorgonzola, Walnut, and Fig Filling
Cuisine: Europe, Italian
Ingredients: 4 , boneless, skinless chicken breasts (5 to 6 ounces each), tenderloins removed and reserved for another use; 1 tablespoon, unsalted butter; 1 , small onion, minced; 1 small clove, garlic, minced; 2 ounces, cream cheese, softened; 1 teaspoon, chopped fresh thyme leaves; 2 ounces, Gorgonzola cheese, crumbled (about 1/2 cup); 1/4 cups, chopped walnuts, toasted; 3 , medium dried figs, chopped (about 2 tablespoons); 1 tablespoon, dry sherry; 1 cup, unbleached all-purpose flour; 4 , large eggs; 1 tablespoon, vegetable oil; 1 1/2 cups, bread crumbs (fresh); 3/4 cup, vegetable oil

Main Courses
Europe
Italian
Eggs & Dairy
Poultry
Cheese
Chicken
Make Ahead

Appears in Cook's Illustrated September/October 1999, America's Test Kitchen TV

Here's how to produce a crispy coating, a moist, perfectly cooked interior, and a bold filling that will not leak out during cooking.

SERVES 4

TIME 1½ hours, plus 45 minutes chilling

Ultimate Stuffed Chicken Breasts with Gorgonzola, Walnut, and Fig Filling

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