Gorgonzola Stuffed Chicken Breasts With Strawberry Gastrique

"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."
 
Gorgonzola Stuffed Chicken Breasts With Strawberry Gastrique created by KPD123
Ready In:
1hr
Serves:
Yields:
Units:

ingredients

directions

  • 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.
  • 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.
  • Bring mixture to a boil. Reduce heat and simmer until mixture has reduced to 2/3 cup, this should take about 30 minutes.
  • Strain strawberry sauce through a sieve over a bowl. Discard the solids. (I actually left the sauce as is and did not strain.).
  • 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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@KPD123
Contributor

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. KLBoyle
    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!
     
  2. KPD123
    Gorgonzola Stuffed Chicken Breasts With Strawberry Gastrique Created by KPD123
  3. KPD123
    Gorgonzola Stuffed Chicken Breasts With Strawberry Gastrique Created by KPD123
  4. KPD123
    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.
     
Advertisement

Find More Recipes