Ludger's Roasted Chicken Breast Stuffed with Gorgonzola
Yield
4 servingsPrep
25 minCook
35 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
halves, with skin and bones |
|
| 5 | ounces |
gorgonzola cheese
mashed,, divided into 4 equeal parts |
*
|
| 2 | tablespoons |
olive oil
|
|
| 2 | cups |
white wine
dry |
*
|
| ⅛ | teaspoon |
salt
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 1 | cup |
grapes, seedless
black, halved |
|
| 1 | each |
apples
green, halved and sliced |
|
| 2 | tablespoons |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
halves, with skin and bones |
|
| 144.5 | ml/g |
gorgonzola cheese
mashed,, divided into 4 equeal parts |
*
|
| 3E+1 | ml |
olive oil
|
|
| 473 | ml |
white wine
dry |
*
|
| 0.6 | ml |
salt
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 237 | ml |
grapes, seedless
black, halved |
|
| 1 | each |
apples
green, halved and sliced |
|
| 3E+1 | ml |
parsley leaves
chopped |
|
Directions
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 to 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.
