Gorgonzola Stuffed Chicken Breasts With Strawberry Gastrique Recipes

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GORGONZOLA STUFFED CHICKEN BREASTS WITH STRAWBERRY GASTRIQUE



Gorgonzola Stuffed Chicken Breasts With Strawberry Gastrique image

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.

Provided by KPD123

Categories     Chicken Breast

Time 1h

Yield 4 chicken breasts, 2-4 serving(s)

Number Of Ingredients 13

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
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

Steps:

  • 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.

PAN ROASTED CHANTERELLE-GORGONZOLA STUFFED CHICKEN BREAST



Pan Roasted Chanterelle-Gorgonzola Stuffed Chicken Breast image

Provided by Food Network

Categories     main-dish

Time 40m

Number Of Ingredients 16

2 ounces bacon fat
1 tablespoons garlic, minced
1 tablespoons shallot, minced
2 ounces yellow onion, minced
4 ounces chanterelle mushrooms
1/2 cup white wine
4 ounces gorgonzola blue cheese
1 tablespoon basil, chopped
1/2 tablespoon oregano, chopped
Kosher salt, to taste
Cracked black pepper, to taste
2 (12-ounce) Airline chicken breasts, split into 4, skin on
1 teaspoon kosher salt
1 teaspoon cracked black pepper
8 ounces chanterelle mushroom-gorgonzola mix
2 ounces canola oil

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.

PAN ROASTED CHANTERELLE-GORGONZOLA STUFFED CHICKEN BREAST



Pan Roasted Chanterelle-Gorgonzola Stuffed Chicken Breast image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 16

2 ounces bacon fat
1 tablespoons garlic, minced
1 tablespoons shallot, minced
2 ounces yellow onion, minced
4 ounces chanterelle mushrooms
1/2 cup white wine
4 ounces gorgonzola blue cheese
1 tablespoon basil, chopped
1/2 tablespoon oregano, chopped
Kosher salt, to taste
Cracked black pepper, to taste
2 (12-ounce) Airline chicken breast, split into 4, skin on
1 teaspoon kosher salt
1 teaspoon cracked black pepper
8 ounces chanterelle mushroom-gorgonzola mix
2 ounces canola oil

Steps:

  • For the chanterelle mushroom-gorgonzola stuffing: In a medium hot sautepan 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 at 4 chicken breasts. Stuff each breast with 2 ounces of chanterelle mushroom-gorgonzola mix then tie with butchers 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 degreee oven and roast until done. Serve with onion jus immediately.

GORGONZOLA STUFFED CHICKEN BREASTS



Gorgonzola Stuffed Chicken Breasts image

Make and share this Gorgonzola Stuffed Chicken Breasts recipe from Food.com.

Provided by English_Rose

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless chicken breasts, skin on
5 1/2 ounces gorgonzola, cut into 4 slices
4 teaspoons olive oil
16 basil leaves
1/2 ounce unsalted butter
4 apples, cored and sliced into thick rings
8 walnuts, halved
4 tablespoons brandy
1/2 teaspoon sugar
12 1/2 ounces spinach, wilted

Steps:

  • Preheat the oven to 400°F Loosen the skin on each chicken breast to create a pocket and lay a slice of Gorgonzola underneath. Brush with a little oil. Roast for 25-30 minutes.
  • Meanwhile, heat the remaining oil in a frying pan over a medium heat and fry the basil leaves for 20 seconds. Drain on kitchen paper towels.
  • Add the butter to the hot pan and immediately add the apples. Turn up the heat and fry for 5 minutes until golden, turning once. Add the walnuts for the last minute. Remove to a plate and keep warm.
  • Turn off the heat and de-glaze the pan with brandy. Stir in the sugar. Put the chicken on a plate and add the juices to the brandy in the pan. Heat to make a sauce.
  • Serve the chicken sliced on top of the spinach with the apples, basil leaves, walnuts and sauce.

Nutrition Facts : Calories 643.1, Fat 37.9, SaturatedFat 14.2, Cholesterol 129.7, Sodium 707.8, Carbohydrate 25.3, Fiber 6.2, Sugar 15.7, Protein 43

GORGONZOLA CHICKEN BREASTS



Gorgonzola Chicken Breasts image

Provided by Andrea Albin

Categories     Cheese     Chicken     Bake     Quick & Easy     Dinner     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 5

4 chicken breast halves with skin and bones (about 2 1/2 pounds total)
1/4 pound chilled Gorgonzola dolce, sliced
1 tablespoon vegetable oil
1/3 cup water
2 1/2 tablespoons balsamic vinegar

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.

GORGONZOLA STUFFED CHICKEN BREASTS WRAPPED IN BACON



Gorgonzola Stuffed Chicken Breasts Wrapped in Bacon image

Chicken teams up with two of my favorite things: Gorgonzola cheese and bacon!

Provided by witchywoman

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 2

Number Of Ingredients 7

2 skinless, boneless chicken breast halves
¼ cup crumbled Gorgonzola cheese
2 tablespoons minced fresh parsley
2 tablespoons minced shallot
1 clove garlic, minced
4 thick slices of applewood smoked bacon
salt and ground black pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8-inch baking dish with cooking spray.
  • Using a sharp knife, cut a slit into the thick side of each chicken breast about 2 inches long and 1 1/2 inches deep.
  • Mash together the Gorgonzola cheese, parsley, shallot, and garlic in a small bowl; season with salt and black pepper. Divide the filling in half, and stuff each chicken breast with cheese filling. Wrap 2 slices of bacon around each breast, and secure with wooden toothpicks. Place the chicken breasts into the prepared baking dish.
  • Bake in the preheated oven until the bacon is browned and the chicken is no longer pink inside, about 35 minutes. An instant-read thermometer inserted into the center of a breast should read about 165 degrees F (75 degrees C).

Nutrition Facts : Calories 336.7 calories, Carbohydrate 2.8 g, Cholesterol 112.7 mg, Fat 18.1 g, Fiber 0.2 g, Protein 37.8 g, SaturatedFat 7.3 g, Sodium 885.8 mg, Sugar 0.4 g

CHICKEN GORGONZOLA



Chicken Gorgonzola image

Chicken breasts are sauteed to a golden brown then topped with a rich, savory Gorgonzola sauce. Serve with steamed green beans and fresh crusty bread if you are looking for a winner to impress your dinner guests. This dish is so decadent it tastes exactly as though you ordered it at a fine Italian restaurant, but the secret is how simple it actually is to make! This sauce is also a wonderful accompaniment to pork chops, ravioli, or whatever strikes your fancy! It is very versatile, so the possibilities are endless!

Provided by Spirited Sarah

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 17

1 cup fresh basil leaves
2 ½ tablespoons extra-virgin olive oil
2 ½ tablespoons chopped walnuts
2 ½ tablespoons grated Parmesan cheese
3 cloves garlic, peeled
1 tablespoon extra-virgin olive oil
4 boneless, skinless chicken breasts
1 cup sliced baby bella mushrooms
½ cup thinly sliced onion
2 cloves garlic, minced
½ cup Gorgonzola cheese, divided
¼ cup white wine
½ lemon, juiced
2 tablespoons chicken broth
1 teaspoon brown sugar
salt and ground black pepper to taste
2 tomatoes, seeded and chopped

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.

Nutrition Facts : Calories 377.4 calories, Carbohydrate 8.4 g, Cholesterol 81.8 mg, Fat 23.3 g, Fiber 1.8 g, Protein 30.5 g, SaturatedFat 6.2 g, Sodium 342.2 mg, Sugar 4.1 g

CRANBERRY-GORGONZOLA STUFFED CHICKEN



Cranberry-Gorgonzola Stuffed Chicken image

Chicken breasts go from ordinary to extraordinary when filled with tart cranberries and creamy Gorgonzola. Make it a meal with couscous and a green salad. -Kara Firstenberger, Cardiff, California

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 11

6 boneless skinless chicken breast halves (6 ounces each)
1 cup (4 ounces) crumbled Gorgonzola cheese
1/2 cup dried cranberries
2/3 cup chopped walnuts
1/3 cup packed fresh parsley sprigs
2/3 cup dry bread crumbs
1/2 teaspoon salt
1/2 teaspoon pepper
2 eggs, beaten
1 tablespoon Dijon mustard
1/2 cup all-purpose flour

Steps:

  • Flatten chicken to 1/4-in. thickness. In a small bowl, combine cheese and cranberries. Spoon 1/4 cup cheese mixture down the center of each chicken breast. Roll up and secure with toothpicks., Place walnuts and parsley in a food processor; cover and process until ground. Transfer to a shallow bowl; stir in the bread crumbs, salt and pepper. In another shallow bowl, combine eggs and mustard. Place flour in a third shallow bowl. Coat chicken with flour, then dip in egg mixture and coat with walnut mixture., Place seam side down in a greased 15x10x1-in. baking pan. Bake at 350° for 35-40 minutes or until a thermometer reads 170°. Discard toothpicks.

Nutrition Facts : Calories 397 calories, Fat 16g fat (6g saturated fat), Cholesterol 164mg cholesterol, Sodium 588mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 2g fiber), Protein 44g protein.

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