Chicken with gorgonzola, walnuts and bacon

A Kitchen original recipe. This was my “how much of the random supplies I bought for the holidays can I use in one dish” recipe creation. Recipe is geared towards two people.

two boneless skinless chicken breasts, trimmed and pounded thin
1/4 c. chopped and toasted walnuts
4 slices bacon, cooked and crumbled, rendered fat reserved in pan
1 tsp. ground sage
1/4 tsp. salt
1/4 tsp. black pepper
3/4 c. gorgonzola or blue cheese
1/2 c. panko bread crumbs, seasoned with 1 tsp. Stonewall Kitchen Chicken & Pork seasoning
1 egg, slightly beaten
Preheat oven to 350.

Cook bacon thoroughly and drain on rack, reserving rendered fat in pan.

Salt and pepper pounded chicken on both sides.  In small bowl, combine walnuts, bacon, sage and gorgonzola thoroughly.  Mixture should be moldable.  Divide in half and mold lengthwise into two logs just shorter than the length of the pounded chicken breast.    Roll chicken breast over cheese stuffing and secure with toothpicks.

Roll chicken in egg and then in the panko mixture, then set into  pan on medium heat with the rendered bacon fat.  Quickly brown on all sides before placing into a baking dish and finishing in the oven.