Chicken Gorgonzola
I normally don't like gorgonzola, but somehow this recipe worked, and I loved the flavour of it! So if you are big on blue cheese, I do think this recipe should be on your to-make list.
Yield
12 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
olive oil
|
|
| 2 ½ | tablespoons |
garlic
chopped |
|
| 1 ½ | tablespoons |
rosemary leaves
|
|
| 1 ½ | tablespoons |
black peppercorns
cracked |
|
| 8 | ounces |
ghee (clarified butter)
|
|
| 2 | large |
red onion
|
|
| 2 | ounces |
sugar
white |
|
| 12 | each |
chicken breasts
|
|
| 2 | medium |
zucchini
cut into small sticks |
|
| 18 | ounces |
gorgonzola cheese
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
olive oil
|
|
| 38 | ml |
garlic
chopped |
|
| 23 | ml |
rosemary leaves
|
|
| 23 | ml |
black peppercorns
cracked |
|
| 231.2 | ml/g |
ghee (clarified butter)
|
|
| 2 | large |
red onion
|
|
| 57.8 | ml/g |
sugar
white |
|
| 12 | each |
chicken breasts
|
|
| 2 | medium |
zucchini
cut into small sticks |
|
| 520.2 | ml/g |
gorgonzola cheese
|
*
|
Directions
In a large saucepan, light sauté the garlic, rosemary, and peppercorns.
Put aside in container.
In the same pan cook the onions and sugar in the butter until the onions are browned.
Remove from heat.
Charbroil the chicken and zucchini, basting with the olive oil mixture until the chicken is completely cooked (don't overcook the zucchini).
Place chicken breasts along with the butter mixture, zucchini, and remaining oil mixture in a casserole dish.
Place the cheese on top of the chicken and bake for 2 to 4 minutes, until cheese is well melted.
