Gorgonzola Stuffed Barbecue Chicken

There’s something about the combination of blue cheese and barbecue sauce that screams comfort. This stuffed chicken highlights the best of both b’s by stuffing it with blue cheese and soft mozzarella and baking it in parchment paper to trap in the chicken’s juices and the barbecue sauce. The chicken stays incredibly moist as a result!

• Chicken breasts

• Crumbled gorgonzola

• Soft Mozzarella cheese

• Barbecue Sauce

• Salt and Pepper

1. Preheat oven to 400 degrees F.

2. Slice chicken breast in half, but not slicing all the way through. Stuff with slices of soft mozzarella or other light soft cheese, and sprinkle crumbled gorgonzola. Fold top halves of chicken breast over the cheese.

3. Take one breast and place on right half of a large rectangle of parchment. Sprinkle with salt and pepper and top with barbecue sauce. Fold left half of parchment paper over top of chicken breast, and starting at the bottom right corner, fold edges in over each other to create a seal as you work your way around, tucking the final edge under. Repeat with remaining breasts.

4. Place parchment packets on a baking sheet and cook for 30 minutes, or until chicken has reached an internal temperature of 165 degrees F. Serve by opening parchment packet and placing chicken and juices on the plate.