Pollo Alla Gorgonzola Recipes

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.

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.

PETTO DI POLLO CON GORGONZOLA

Steps:

• In a medium heavy-bottom saucepan, bring the cream to a boil. Reduce the heat to a good simmer and cook, stirring frequently, until it is thickened and reduced by about half, about 15 to 20 minutes. Stir in the Gorgonzola and continue to cook, stirring frequently, until the cheese is melted and combined with the cream, 1 to 2 minutes. Remove from heat and reserve in a warm place.
• Bring a large pot of water to boil. Blanch the spinach to bring out the color, then drain and shock in a bowl of ice water. Drain again, pressing out all excess water. Set aside.
• Pound the chicken: Place each chicken breast between two sheets of plastic wrap and pound to a thickness of one-fourth inch without tearing. Season each breast with a pinch of salt and pepper on each side, then dredge in flour to coat.
• In a large sauté pan over medium-high heat, heat the oil until hot, then brown the chicken on each side, one piece at a time, 1 to 2 minutes per side. Adjust the heat as needed to keep the chicken from burning, and add oil as needed to keep a thin film on the bottom of the pan. Remove the chicken to a platter to keep warm.
• In the same sauté pan, add a little oil if needed to maintain a thin film, then stir in the garlic. Cook over medium-heat just until aromatic. Stir in the spinach, then the sauce. Cook, stirring constantly, for a minute or so to merge the flavors. Remove from heat.
• Heat the broiler and place each chicken breast on an oven-proof plate. Spoon one-fourth of the cream and spinach over each breast, then evenly sprinkle the mozzarella and Parmigiano-Reggiano cheese over each portion.
• Place each plate briefly under the broiler to melt the cheese and brown the sauce slightly. Sprinkle the plates with chopped parsley and serve immediately.

PENNE POLLO ALLA GORGONZOLA

Steps:

• Using a medium saute pan, add oil, mushrooms, onions, garlic, and tomatoes, and a pinch of salt and pepper, and then saute until mushrooms are soft.
• Add chicken about halfway through the saute (you can also use grilled chicken and add it at the end if you want).
• Now add cream and half and half mixture with the gorgonzola cheese and Parmesan; put back on a medium flame; reduce until bubbles thicken, but don't overcook! The sauce will become clumpy on noodles once served, if overcooked.
• Taste the sauce and add salt and pepper for taste (you most likely will have to do this).
• If you precooked the noodles warm them up in a hot water bath before adding to the sauce.
• Add a little water to the sauce with the noodles because the noodles really absorb the sauce.
• Note: This recipe should make 1 serving and you usually add about a handful and a half of cooked penne to the sauce. I hope you enjoy this recipe, it is so delicious, and I hope my amounts are correct!

POLLO ALLA GORGONZOLA

Steps:

• Layer proscuitto, then fontina cheese on top of chicken. Tightly roll chicken breast, secure with toothpicks. Heat olive oil and 1 tablespoon of the butter in oven-proof skillet over medium heat. Brown chicken, roll on all sides. Add chicken broth to pan, bake at 350F for about 30 minutes or until cooked through. While chicken is baking, heat remaining 1 tablespoon butter in small saucepan over low heat. Add cream, stirring often until hot. Season with salt & pepper. Add Gorgonzola cheese, stir until melted. Stir in 1-1/2 teaspoons minced parsley. When chicken is cooked, remove toothpicks and slice roll into 1-inch thick slices. Arrange slices along left side of plate in a half-moon shape. Pour a scant 1/2 cup of Gorgonzola sauce over chicken. Toss remaining sauce with pasta, place on right side of plate. Sprinkle a pinch of minced parsley over the sauce and decorate the rim of plate by adding 5 small springs of parsley like the points of a star and dust rim in between with paprika. Makes one generous serving.

POLLO CON ZUCCA E GORGONZOLA: CHICKEN WITH SQUASH AND GORGONZOLA

Steps:

• For the chicken breasts: In a large saucepan, heat the extra-virgin olive oil and saute the onions for a minute, or until soft. Add the rosemary and chicken to the pan. Season the chicken with salt and pepper, and cook for a few minutes on each side, or until it is fully cooked and starts to brown. Finish cooking the chicken by adding the wine at the very end to deglaze the pan.
• For the Zucca sauce: In a large saucepan, heat the extra-virgin olive oil and saute the onions for a minute, or until soft. Add the butternut squash, and cook for 5 minutes, or until tender. Add the vegetable stock, and salt and pepper, to taste, and let reduce. Stir in the gorgonzola cheese until it is fully melted in the sauce.
• Transfer the chicken breasts to a warm plate, generously spooning the zucca sauce all over. Serve immediately.

POLLO ALLA DIAVOLA

Steps:

• Place red-pepper flakes in a spice grinder; pulse until ground. Season chicken with salt and pepper; sprinkle ground red-pepper flakes on flesh side of chicken only. Tear marjoram sprigs and 4 thyme sprigs; sprinkle evenly over both sides of chicken. Place in a large baking dish, cover, and refrigerate overnight.
• Preheat oven to 425 degrees.
• Heat a large cast-iron skillet over high heat; add olive oil. Remove marjoram and thyme from chicken. When olive oil is hot, add chicken, skin-side down. Place an aluminum foil-wrapped brick on top of chicken and transfer to oven. Cook until juices from chicken run clear, 8 to 10 minutes; turn and cook for 30 seconds more.
• Transfer chicken to a large plate and set aside. Drain fat from skillet and return to medium-high heat. Add tomato paste and cook, stirring, scraping up any browned bits in pan, about 1 minute. Remove 1/2 cup of pickling liquid from peppers and add to skillet, along with chicken stock, 6 pickled peppers, and remaining 2 sprigs thyme. Let cook until sauce is reduced by half, 3 to 5 minutes.
• Transfer sauce to a large serving platter; top with chicken; serve.

POLLO ALLA BIRRA FOR TWO

Steps:

• Put the chicken in a large bowl with crushed garlic, 1 tablespoon rosemary, salt, and pepper. Pour beer over top and let rest for at least 30 minutes.
• Remove chicken from the marinade and pat dry with paper towels. Sprinkle cornstarch over the chicken to coat it completely. Reserve the marinade.
• Heat oil in a Dutch oven over medium heat. Add chicken and brown on all sides, about 3 minutes per side. Add onion. Remove garlic from the marinade and add to the Dutch oven with a bit of marinade to keep everything from burning. Saute until onion is tender and translucent, about 5 minutes.
• Add remaining marinade and remaining 1 tablespoon rosemary. Scrape the bottom of the pot to remove any browned bits. Lower the heat and simmer until the sauce has reduced and thickened and the chicken is no longer pink inside, about 15 minutes. Serve hot.

PENNE ALLA GORGONZOLA

Steps:

• Cook pasta in a 6- to 8-quart pot of boiling salted water , stirring occasionally, until al dente, 10 to 12 minutes.
• While pasta boils, heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook sage, stirring, 1 minute. Add milk and Gorgonzola and cook, stirring and breaking up cheese, until sauce is smooth, about 2 minutes (sauce will be thin). Reduce heat to low and stir in pepper, nutmeg, and salt to taste.
• Reserve 1/2 cup cooking water and drain pasta. Add pasta and parmesan to sauce, stirring to coat. Thin with a little reserved cooking water if necessary.