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."
 
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photo by KPD123 photo by KPD123
photo by KPD123
photo by KPD123 photo by KPD123
Ready In:
1hr
Ingredients:
13
Yields:
4 chicken breasts
Serves:
2-4
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ingredients

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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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Reviews

  1. 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!
     
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