Gorgonzola Rosemary Chicken Recipes

GORGONZOLA ROSEMARY CHICKEN

Steps:

• Mix together in a gallon-sized plastic bag the flour, Old Bay seasoning, cayenne and black pepper; add the chicken chunks and toss to coat.
• Preheat the olive oil in a heavy skillet over medium-high heat. Add the chicken mixture and sauté, stirring frequently for 5 minutes, or until the chicken is no longer pink. Chicken will not be brown. Remove the chicken from the pan and set aside. Cover with aluminum foil to keep it warm.
• To the hot skillet, add the chicken broth, white wine, smashed garlic cloves and chopped rosemary. Bring the mixture to a bubble and cook for 3 minutes, or until slightly thickened. Add the reserved chicken back to the sauce and reduce the heat to medium. Cook, stirring frequently, another 4-5 minutes, or until the sauce is thick and the chicken is cooked through.
• Reduce the heat to low then add the gorgonzola, lemon juice and half-and-half.
• Stir the mixture together until the cheese has melted and the sauce is a smooth consistency. If it is too thick, thin it out with some chicken broth. Remove smashed garlic (if you can find it).
• To serve, spoon over wild/white rice mix or brown rice and sprinkle with a few sprigs fresh rosemary.

PAN ROASTED CHANTERELLE-GORGONZOLA STUFFED CHICKEN BREAST

Steps:

• For the chanterelle mushroom-gorgonzola stuffing: In a medium hot saute pan add the bacon fat and saute garlic, shallot and onions until translucent.
• Add chanterelle mushrooms and continue sauteing until tender. Deglaze with white wine.
• Chill and set aside.
• In a medium mixing bowl add cool chanterelle mushroom mix, gorgonzola, basil, oregano, salt and black pepper. Fold together until incorporated. Chill and set aside for later use.
• For the pan roasted chicken breast: Preheat the oven to 350 degrees.
• With a boning knife, butterfly 4 chicken breasts. Stuff each breast with 2 ounces of chanterelle mushroom-gorgonzola mix then tie with butcher's twine to ensure that it stays together.
• Season each chicken breast with salt and cracked black pepper.
• In a large hot saute pan add canola oil then lay the chicken in the pan skin side down. Sear for about one minute then turn over and continue cooking for 30 more seconds.
• Place the entire pan in a 350-degree oven and roast until done. Serve with onion jus immediately.

CARAMELIZED ONION, GORGONZOLA, AND ROSEMARY PIZZA

Steps:

• In a large saute pan over high heat, warm the oil. Add the onions and rosemary, and cook until soft and translucent, about 5 minutes. Add butter and lower heat and continue to caramelize for about 15 minutes. Season with salt and pepper and set aside.
• Spread the pizza dough with the onion mixture and scatter Gorgonzola over top. Bake in a pizza oven or a preheated 400 degree oven until lightly golden and the crust is browned, about 20 minutes. Cut into wedges and serve.
• Pour the water onto a medium--sized mixing bowl and add the yeast, stirring with a fork until dissolved. The water should turn a light beige color. Add 1 cup of flour and the salt. Mix thoroughly with a wooden spoon. Add the second cup of flour and repeat. The dough should start coming away from the sides of the bowl, forming a soft, sticky mass. Take the last cup of flour and sprinkle over a clean, dry work surface and flour your hands well.Take the dough from the bowl and begin to work in the additional flour a little at a time. Use the heel of your hand to knead the dough and push across the work surface, clenching the dough with your fist and twisting it over. Use a dough scraper to help gather any wet dough that sticks to the surface while you are kneading. Also only add as much flour as it takes to keep the dough from sticking to your hands. When the dough no longer feels sticky, push the heel of your hand down into it and hold it there for 10 seconds. If the dough comes up clean, it's ready. If it sticks you will have to knead it a bit more.
• Lightly oil a 2 quart bowl with vegetable oil, and roll the ball of dough around the bowl to coat it with a thin film of oil, then tightly seal the bowl with plastic wrap. Keep in a warm place, and let the dough rise for 30 to 45 minutes. When dough doubles in size, remove from bowl and punch it down with your fist to deflate, then knead it again for about a minute. Dough is now ready to stretch into a round, or press into a pizza pan.
• Note: If you have a food processor with a dough hook attachment, you can make the dough much faster. Start by adding the yeast and water first and mixing well. Then add all the flour and salt and mix into a ball. Then rise the dough.

PENNE GORGONZOLA WITH CHICKEN

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted., Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.

GORGONZOLA AND ROSEMARY CREAM PUFFS

Steps:

• Heat oven to 425°F. Spray large cookie sheet with cooking spray.
• Heat water and butter to boiling in 3-quart saucepan over medium heat. Add flour, salt, rosemary and pepper all at once, stirring constantly 30 to 60 seconds or until mixture forms ball; remove from heat.
• Add eggs, 1 at a time, beating with electric mixer on medium speed until mixture is well blended. Drop dough by heaping teaspoonfuls about 2 inches apart onto cookie sheet. Bake 15 to 20 minutes or until golden brown. Cool 5 minutes.
• Gently press center of each puff with tip of spoon to make slight indentation. Sprinkle with cheese and nuts. Bake 2 to 4 minutes or until cheese is melted. Serve warm.

ROSEMARY & GARLIC CHICKEN

Steps:

• Prepare the chicken: Wipe the chicken with kitchen paper, trim away any excess skin with scissors then toss the thighs in the seasoned flour. Separate the bulb of garlic into cloves (no need to peel).
• Fry the chicken: Heat 2 tbsp of olive oil in a large pan until searingly hot, add the chicken, skin side down, and fry without moving the chicken until the skin is crisp and browned. Turn the chicken over and brown it on all sides (you may need to do this in batches). Add the garlic and rosemary, then pour in the wine and season with salt and pepper. Bring to the boil, then reduce the heat and simmer, covered, for 40-45 minutes, until the chicken is tender and the sauce thickened. Serve with rice or parsley-tossed tagliatelle, and buttered spinach.

CHICKEN MARSALA WITH GORGONZOLA

Steps:

• Sprinkle chicken with 1/4 teaspoon salt and pepper. In a large skillet, cook chicken in 2 tablespoons oil over medium heat 6-8 minutes on each side or until a thermometer reads 165°. Remove and keep warm., In same skillet, saute mushrooms in remaining oil until tender. Add garlic; cook 1 minute., Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by a third. Stir in cream and remaining salt. Return to a boil; cook until slightly thickened. , Return chicken to pan; add 1/3 cup cheese. Cook until cheese is melted. Sprinkle with remaining cheese; garnish with parsley.

GORGONZOLA CHICKEN BREASTS

Steps:

• Preheat oven to 425°F with rack in middle.
• Pat chicken dry, then cut a deep 3-inch-long pocket horizontally in long curved side of each chicken breast half. Fill each pocket with one quarter of cheese. Season chicken all over with 1 teaspoon salt and 1/2 teaspoon pepper.
• Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Place chicken, skin side down, in skillet and cook, undisturbed, until golden brown, about 4 minutes. Turn breasts over, then place skillet in oven and bake until just cooked through, 20 to 25 minutes. Transfer chicken to a platter.
• Return skillet to burner (handle will be very hot) and add water and vinegar. Boil, stirring and scraping up any brown bits and melted cheese, until sauce thickens slightly, about 3 minutes. Strain through a fine-mesh sieve into a heatproof measuring cup, then skim off excess fat. Season with salt and pepper. Serve chicken with sauce.

ROSEMARY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a 9x13 inch glass baking dish with a cover. Add oil, salt, and Cajun seasoning. Mix with your hands until chicken pieces are evenly coated. If using fresh rosemary, chop and sprinkle over chicken. If using dried rosemary, crush with hands and sprinkle over chicken. Using your hands again, mix together coating chicken evenly. Lay diced onions on top of chicken. Cover dish and bake in the preheated oven until onions are caramelized and the chicken is brown and cooked through (juices run clear), about 25 to 35 minutes.

CHICKEN GORGONZOLA

Steps:

• Combine basil leaves, 2 1/2 tablespoons olive oil, walnuts, Parmesan cheese, and garlic in a food processor; process until pesto is smooth.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken until golden brown, about 5 minutes per side. Transfer to serving platter.
• Cook and stir mushrooms in a single layer in the same skillet until tender, about 5 minutes. Add onion; cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add half of the Gorgonzola cheese; cook until slightly melted. Pour in wine and stir to scrape up brown bits from the bottom of the skillet. Stir lemon juice, chicken broth, brown sugar, salt, and black pepper into the sauce.
• Bring chicken broth mixture to a boil; reduce heat and simmer until sauce is reduced by 1/4, 3 to 5 minutes. Stir in pesto and return chicken to the skillet. Cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more. Add remaining Gorgonzola cheese and chopped tomatoes.
• Serve each chicken breast on a plate topped with sauce.

ROASTED ROSEMARY-GORGONZOLA PEARS

Steps:

• Heat oven to 375°F. Cut thin slice from rounded side of pear halves, if necessary, so they'll rest level in pan. In 13x9-inch pan, arrange pear halves, cut sides up. Brush tops of pears with oil; sprinkle with salt, pepper and rosemary.
• Roast uncovered 15 minutes. Fill cored hollow of each pear half with 2 teaspoons cheese. Roast uncovered 10 to 15 minutes longer or until pears are tender and cheese is soft. Sprinkle with walnuts. Drizzle with additional olive oil if desired.

GORGONZOLA CHICKEN AND ORZO

Steps:

• Trim the fat from the chicken breasts, then cut into bite size pieces.
• Over medium-high heat, melt together the olive oil and butter in a large non-stick pan with high sides, then add the onion and sauté, stirring often, until just tender, about 3 minutes.
• Add the minced garlic and chicken pieces sauté until chicken is browned on all sides, stirring occasionally, about 5 minutes.
• Stir in the broth, orzo, lemon juice, oregano, basil, lemon zest, and pepper into to chicken mixture and bring to a boil, then reduce heat to low and simmer uncovered for 10 minutes, stirring occasionally, or until pasta is to desired texture.
• Season to taste with salt and pepper, stir in the crumbled Gorgonzola, and serve.
• Goes well with a salad, crisp baby green beans, or asparagus.
• For a change of pace, try this recipe using cubed (boneless and skinless) turkey, duck, or even goose!
• A bit of proscuitto sauteed in with the chicken is good, too (not much, though - only about a tablespoon).