Gorgonzola Stuffed Chicken Breasts With Strawberry Gastrique
photo by KPD123
- Ready In:
- 1hr
- Ingredients:
- 13
- Yields:
-
4 chicken breasts
- Serves:
- 2-4
ingredients
- 4 boneless chicken breast halves
- 1⁄4 cup gorgonzola, crumbled
- 2 teaspoons fresh thyme, minced
- 1⁄4 teaspoon black pepper
- 2 ounces prosciutto, chopped
- salt and pepper
- 1 tablespoon olive oil
-
Strawberry Sauce
- 1 cup strawberry, chopped
- 1⁄4 cup sugar
- 1⁄2 cup cider vinegar
- 1⁄3 cup chicken broth
- 1⁄4 teaspoon coriander
- 1⁄4 teaspoon black pepper
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.
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RECIPE SUBMITTED BY
KPD123
Frisco, Colorado