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60 minutes
Prep: 25 minutes
Cook: 35 minutes
240 calories per serving view nutrition facts
4 servings
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| 4 | each | chicken breast | halves, with skin and bones |
| 5 | ounces | gorgonzola cheese | mashed,, divided into 4 equeal parts |
| 2 | tablespoons | olive oil | |
| 2 | cups | white wine | dry |
| 1/8 | teaspoon | salt | |
| 1 | x | black pepper | freshly ground, to taste |
| 1 | cup | grapes, seedless | black, halved |
| 1 | each | apple | green, halved and sliced |
| 2 | tablespoons | parsley leaves | chopped |
Cut a pocket in each chicken breast.
Stuff with the Gorgonzola.
Preheat a 12-inch skillet on medium-high heat.
Add the olive oil to the pan and place the chicken breasts skin side down in the pan.
Brown the skin and do not turn the chicken.
Place in a preheated 350-degree oven 25 minutes, or until the chicken tests done.
Remove the chicken from the pan and keep warm.
(Spoon any of the melted Gorgonzola left in the pan over the chicken.)
Pour the fat from the pan and place back on the stove.
Add the wine and reduce by a third, about 5-7 minutes.
Pour in any juices that have collected around the chicken.
When the liquid has thickened, season with salt and pepper and add the grapes and apples.
Cook briefly until the apples are just starting to soften.
Sprinkle the sauce with parsley and spoon over the chicken.
Serve with rice or orzo pasta25 and steamed vegetables.
| % Daily Value* | |
| Total Fat 10.0g | 15% |
| Saturated Fat 2.0g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 139mg | 6% |
| Total Carbohydrate 11.0g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 9.0g | |
| Protein 27.0g | 54% |
| Vitamin A | 4% | Vitamin C | 12% | |
| Calcium | 2% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Harry S. Truman once pronounced: "I have found the best way to give advice to your children is to find out what they want and then advise them to do it." The culinary corollary of this homespun wisdom would be: ...
The best bread pudding ever! Even better than my mother's old recipe, which was hard to improve on.
This is a wonderful recipe for either a dinner party or Sunday lunch. Whether or not you use redcurrants in the actual sauce or purely as a decoration depends very much on the time of year and variety of redcurrants you can find. End of summer home-grown redcurrants add a wonderful sweet tartness to the sauce, however imported under-ripe fruits can impart a certain bitterness and are probably best left for garnish. If you do not use fresh berries add a little extra redcurrant jelly.
