Ingredients
| chicken breasts: 4 breasts |
| gorgonzola cheese (crumbled): 1/4 cup (crumbled) |
| fresh thyme: 2 tsp (minced) |
| black pepper: 1/4 tsp |
| prosciutto: 2 oz (chopped) |
| salt |
| black pepper |
| olive oil: 1 Tbl |
| strawberries (whole): 1 cup (chopped) |
| granulated sugar: 1/4 cup |
| apple cider vinegar: 1/2 cup |
| chicken broth: 1/3 cup |
| dried cilantro (coriander): 1/4 tsp |
| black pepper: 1/4 tsp |
Gorgonzola Stuffed Chicken Breasts With Strawberry Gastrique
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
Method
- 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.