GORGONZOLA STUFFED CHICKEN BREASTS WITH STRAWBERRY GASTRIQUE

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Gorgonzola Stuffed Chicken Breasts With Strawberry Gastrique image

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.

Provided by KPD123

Categories     Chicken Breast

Time 1h

Yield 4 chicken breasts, 2-4 serving(s)

Number Of Ingredients 13

4 boneless chicken breast halves
1/4 cup gorgonzola, crumbled
2 teaspoons fresh thyme, minced
1/4 teaspoon black pepper
2 ounces prosciutto, chopped
salt and pepper
1 tablespoon olive oil
1 cup strawberry, chopped
1/4 cup sugar
1/2 cup cider vinegar
1/3 cup chicken broth
1/4 teaspoon coriander
1/4 teaspoon black pepper

Steps:

  • 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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