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Gorgonzola Chicken Marsala stuffed with spinach

Updated on November 29, 2013
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A very merry
Unbirthday to you,
To you,

A very merry
Unbirthday to you,
To you.

It's great to
Drink to someone ,
And I guess that
You will do.

A very merry
Unbirthday to you!

Today my husband and I had an un-Thanksgiving.

No, we are not at all un-thankful for the blessings we have received this past year. But today just wasn't the day for turkey and stuffing. Our younger daughter will be home on Sunday, and so THAT day will be our day of feasting.

Today we had an un-Thanksgiving dinner, but I still wanted to create something special for the holiday.


Cook Time

Prep time: 15 min
Cook time: 20 min
Ready in: 35 min
Yields: 4 servings

Equipment you will need

  • Sharp knife (serrated works best)
  • medium sauté pan
  • large oven-safe sauté pan


  • 4 medium chicken breasts, boneless, skinless
  • 1 10-oz pkg. frozen chopped spinach, thawed
  • 3 tablespoons olive oil, divided
  • 2 strips bacon or turkey bacon
  • 1/2 small onion, minced (about 1/2 cup)
  • 2 tablespoons golden raisins
  • 1 cup panko bread crumbs
  • 2 cups white button mushrooms, sliced
  • 1/3 cup Marsala wine
  • 1/2 cup heavy cream
  • 1/2 cup Gorgonzola cheese, crumbled
  1. Preheat oven to 375 degrees F.
  2. With a sharp knife cut a deep pocket in the widest part of each chicken breast. Set aside.
  3. Squeeze the thawed spinach to remove as much excess water as possible; place in a medium-size mixing bowl and set aside.
  4. In medium sauté pan over medium-high heat, cook the bacon or turkey bacon until crisp (if using turkey bacon you will need to add about 1 tsp. of olive oil to the pan). Add the cooked crisped bacon to the spinach in the bowl. Add the raisins to the spinach/bacon mixture and stir to blend. Do not wash the sauté pan. You will use it later to prepare the sauce.
  5. Divide the spinach/bacon/raisin mixture into 4 portions and stuff the pockets of each chicken breast. Don't be shy--push that stuffing in as deeply as possible so that it does not leak out.
  6. Pat the panko bread crumbs on top of each stuffed chicken breast.
  7. Heat a large oven-safe sauté pan over medium heat. Add one tablespoon of olive oil to the pan and swirl to coat. Place the chicken breasts, crumb-side up in the pan. Allow to sauté for 1 minute and then place uncovered in the preheated oven. Bake for about 20 minutes or until chicken is no longer pink.
  8. While chicken is baking, reheat the medium-size sauté pan over medium-high heat. Add the remaining olive oil; swirl to coat. Place the sliced mushrooms in the pan and cook, stirring occasionally, until mushrooms begin to brown and release their juices. Cook until most of the juices evaporate then add the Marsala wine. Cook until Marsala reduces a bit then add the heavy cream and Gorgonzola.
  9. Reduce heat to low and simmer until the Gorgonzola is melted and sauce is a creamy consistency.
  10. When chicken is ready, remove from oven; place one cooked chicken breast on each serving plate and top with mushroom-Marsala-Gorgonzola sauce.

© 2013 Linda Lum


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    • Lori P. profile image

      Lori Chidori Phillips 3 years ago from Southern California USA

      MMM. This sounds delicious! Thanks for the recipe!

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