Goodbye boring chicken night! With just 20 minutes prep & 30 minutes in the oven, you can have this beautiful dish on the table for your family and friends. Cranberries and Gorgonzola rolled up in a walnut parsley crust is a decadent way to whip up a quick dinner.
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Print Recipe
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| Servings | Prep Time | Cook Time |
| 4-6Servings | 10Minutes | 30Minutes |
| Servings | Prep Time |
| 4-6Servings | 10Minutes |
| Cook Time |
| 30Minutes |
- If using chicken breasts- slice breasts in half, lenthwise.
- Rinse & trim chicken
- Using a rolling pin or kitchen mallet, gently pound chicken so that it is thinner and easy to roll
- Sprinkle chicken with sea salt
- Crumble cheeses into a mixing bowl
- Add egg
- Mix until creamy
- Stir in cranberries
- Process walnuts and parsley in Vitamix or food processor
- Add walnut mixture to a pie plate
- Stir in bread crumbs and seasoning mixture
- Beat 2 eggs and water in a pie plate
- Put apx 1/4 cup of the cranberry filling in the center of the flattened chicken
- Fold one side of the chicken over filling
- Roll chicken up so that all the filling is inside the chicken breast
- Gently dip chicken into eggwash, making sure to get all the nooks and crannies covered
- Carefully roll chicken in walnut mixture, gently so that the chicken stays rolled
- Press breading onto chicken, esp on the ends. This will help keep the cheese from cooking out of the chicken when it cooks
- Add coconut oil to a baking dish
- Place chicken roll-ups in baking dish, seam side down
- Lightly spray top of chicken with additional coconut oil
- Bake for 30 mins at 350 degrees, rotating pan at 15 minutes
- Enjoy!
How pretty! The red cranberries and the green parsley make for a festive dish to serve at any get together, don’t you think?
Here is how to make this decadent dinner...
I really think this recipe is best using chicken thighs. They have more natural juices that cook into the cheese filling. If you aren’t a fan of chicken thighs, you could use chicken breasts. Boneless chicken thighs are already cut and are perfect for rolling stuffing into the place where the bone used to be. Whichever you use, you need to gently point them to make them easier to roll.
Mix cheeses with egg until creamy.
Stir in cranberries.
Prepare your walnut crust in a pie plate
Lay chicken on a cutting board- cut side facing up. Sprinkle with sea salt. Spoon 1/4 cup of the cheesy cranberry mixture in the center of the chicken. Fold the bottom half of the chicken over the filling. Roll the chicken up so that chicken covers the filling.
Dip chicken roll-ups in egg wash, making sure to get everything coated
Add coconut oil to baking dish. Gently roll chicken in walnut breading and place them seam side down Into prepared baking dish. Be sure to press the breading into the ends to help keep all of the cheesy goodness inside the roll-ups. They can be close together, just make sure they aren’t touching.
Bake for 30 minutes, turning pan halfway thru
Allow to rest for 5 minutes before serving.
Enjoy!
