Ingredients:
4 skinless, boneless chicken breast halves
2 ounces guanciale, finely chopped
1/2 cup crumbled Gorgonzola cheese
1/3 cup finely chopped seeded tomato
1 1/2 tsps olive oil
1/2 tsp salt, divided
1/4 tsp freshly ground black pepper
[Source: My Recipes]
How To Make:
1. Preheat oven to 400F
2. Cook guanciale in a large ovenproof skillet over medium heat for about 10 minutes or until crisp, stirring frequently then remove from pan using a slotted spoon.
3. Combine guanciale, 1 tbsp drippings, cheese, tomatoes, and 1/4 tsp salt in a small bowl, stirring well.
4. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket.
5. Stuff 2 tbsp cheese mixture into each pocket; secure with a wooden pick. Sprinkle both sides of chicken evenly with remaining 1/4 tsp salt and pepper.
6. Wipe pan clean with paper towels. Return pan to medium-high heat. Add oil to pan; swirl to coat.
7. Add chicken and sauté for 4 minutes. Turn chicken over. Place pan in oven then bake for 8 minutes or until chicken is done.
8. Let stand 5 minutes. Discard wooden picks. Cut chicken diagonally into 1/2-inch-thick slices, if desired.
9. Serve with pan juices.
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