Gorgonzola Stuffed Chicken Breasts With Strawberry Gastrique

Total Time
Prep 30 mins
Cook 30 mins

This was so yummy and pretty too! I stuffed my chicken and seasoned ahead of time, which made dinner a cinch. You could make the sauce up ahead of time and just reheat upon serving. My twist on a Cooking Light recipe.

Ingredients Nutrition


  1. Combine gorgonzola, thyme, pepper and prosciutto in a bowl. Cut a horizontal slip through the thickest portion of each chicken breast half to form a pocket. Spoon 3 tablespoons of cheese mixture into each pocket. Season chicken with salt and pepper.
  2. To make the sauce, place strawberries in a small saucepan. Partially mash strawberries with a fork or large spoon. Stir in sugar, vinegar, broth, coriander and black pepper.
  3. Bring mixture to a boil. Reduce heat and simmer until mixture has reduced to 2/3 cup, this should take about 30 minutes.
  4. Strain strawberry sauce through a sieve over a bowl. Discard the solids. (I actually left the sauce as is and did not strain.).
  5. Heat olive oil in a large skillet over medium heat. Cook chicken 5 minutes per side, or until browned and completely cooked. Serve with sauce.
Most Helpful

WOW! This dish is fantastic and absolutely beautiful! The sweet and savory of this dish paired perfectly with a nice Zinfindel. I served with garlic mashed potatoes and roasted asparagus. I will definitely be making this again. Thanks KPD!

KLBoyle March 11, 2016