Best 8 Gorgonzola Stuffed Chicken Breasts With Strawberry Gastrique Recipes

GORGONZOLA STUFFED CHICKEN BREASTS WITH STRAWBERRY GASTRIQUE

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.

PAN ROASTED CHANTERELLE-GORGONZOLA STUFFED CHICKEN BREAST

Steps:

• For the chanterelle mushroom-gorgonzola stuffing: In a medium hot saute pan add the bacon fat and saute garlic, shallot and onions until translucent.
• Add chanterelle mushrooms and continue sauteing until tender. Deglaze with white wine.
• Chill and set aside.
• In a medium mixing bowl add cool chanterelle mushroom mix, gorgonzola, basil, oregano, salt and black pepper. Fold together until incorporated. Chill and set aside for later use.
• For the pan roasted chicken breast: Preheat the oven to 350 degrees.
• With a boning knife, butterfly 4 chicken breasts. Stuff each breast with 2 ounces of chanterelle mushroom-gorgonzola mix then tie with butcher's twine to ensure that it stays together.
• Season each chicken breast with salt and cracked black pepper.
• In a large hot saute pan add canola oil then lay the chicken in the pan skin side down. Sear for about one minute then turn over and continue cooking for 30 more seconds.
• Place the entire pan in a 350-degree oven and roast until done. Serve with onion jus immediately.

PAN ROASTED CHANTERELLE-GORGONZOLA STUFFED CHICKEN BREAST

Steps:

• For the chanterelle mushroom-gorgonzola stuffing: In a medium hot sautepan add the bacon fat and saute garlic, shallot and onions until translucent.
• Add chanterelle mushrooms and continue sauteing until tender. Deglaze with white wine.
• Chill and set aside.
• In a medium mixing bowl add cool chanterelle mushroom mix, gorgonzola, basil, oregano, salt and black pepper. Fold together until incorporated. Chill and set aside for later use.
• For the pan roasted chicken breast: Preheat the oven to 350 degrees.
• With a boning knife, butterfly at 4 chicken breasts. Stuff each breast with 2 ounces of chanterelle mushroom-gorgonzola mix then tie with butchers twine to ensure that it stays together.
• Season each chicken breast with salt and cracked black pepper.
• In a large hot saute pan add canola oil then lay the chicken in the pan skin side down. Sear for about one minute then turn over and continue cooking for 30 more seconds.
• Place the entire pan in a 350 degreee oven and roast until done. Serve with onion jus immediately.

GORGONZOLA STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 400°F Loosen the skin on each chicken breast to create a pocket and lay a slice of Gorgonzola underneath. Brush with a little oil. Roast for 25-30 minutes.
• Meanwhile, heat the remaining oil in a frying pan over a medium heat and fry the basil leaves for 20 seconds. Drain on kitchen paper towels.
• Add the butter to the hot pan and immediately add the apples. Turn up the heat and fry for 5 minutes until golden, turning once. Add the walnuts for the last minute. Remove to a plate and keep warm.
• Turn off the heat and de-glaze the pan with brandy. Stir in the sugar. Put the chicken on a plate and add the juices to the brandy in the pan. Heat to make a sauce.
• Serve the chicken sliced on top of the spinach with the apples, basil leaves, walnuts and sauce.

GORGONZOLA CHICKEN BREASTS

Steps:

• Preheat oven to 425°F with rack in middle.
• Pat chicken dry, then cut a deep 3-inch-long pocket horizontally in long curved side of each chicken breast half. Fill each pocket with one quarter of cheese. Season chicken all over with 1 teaspoon salt and 1/2 teaspoon pepper.
• Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Place chicken, skin side down, in skillet and cook, undisturbed, until golden brown, about 4 minutes. Turn breasts over, then place skillet in oven and bake until just cooked through, 20 to 25 minutes. Transfer chicken to a platter.
• Return skillet to burner (handle will be very hot) and add water and vinegar. Boil, stirring and scraping up any brown bits and melted cheese, until sauce thickens slightly, about 3 minutes. Strain through a fine-mesh sieve into a heatproof measuring cup, then skim off excess fat. Season with salt and pepper. Serve chicken with sauce.

GORGONZOLA STUFFED CHICKEN BREASTS WRAPPED IN BACON

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8-inch baking dish with cooking spray.
• Using a sharp knife, cut a slit into the thick side of each chicken breast about 2 inches long and 1 1/2 inches deep.
• Mash together the Gorgonzola cheese, parsley, shallot, and garlic in a small bowl; season with salt and black pepper. Divide the filling in half, and stuff each chicken breast with cheese filling. Wrap 2 slices of bacon around each breast, and secure with wooden toothpicks. Place the chicken breasts into the prepared baking dish.
• Bake in the preheated oven until the bacon is browned and the chicken is no longer pink inside, about 35 minutes. An instant-read thermometer inserted into the center of a breast should read about 165 degrees F (75 degrees C).

CHICKEN GORGONZOLA

Steps:

• Combine basil leaves, 2 1/2 tablespoons olive oil, walnuts, Parmesan cheese, and garlic in a food processor; process until pesto is smooth.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken until golden brown, about 5 minutes per side. Transfer to serving platter.
• Cook and stir mushrooms in a single layer in the same skillet until tender, about 5 minutes. Add onion; cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add half of the Gorgonzola cheese; cook until slightly melted. Pour in wine and stir to scrape up brown bits from the bottom of the skillet. Stir lemon juice, chicken broth, brown sugar, salt, and black pepper into the sauce.
• Bring chicken broth mixture to a boil; reduce heat and simmer until sauce is reduced by 1/4, 3 to 5 minutes. Stir in pesto and return chicken to the skillet. Cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more. Add remaining Gorgonzola cheese and chopped tomatoes.
• Serve each chicken breast on a plate topped with sauce.

CRANBERRY-GORGONZOLA STUFFED CHICKEN

Steps:

• Flatten chicken to 1/4-in. thickness. In a small bowl, combine cheese and cranberries. Spoon 1/4 cup cheese mixture down the center of each chicken breast. Roll up and secure with toothpicks., Place walnuts and parsley in a food processor; cover and process until ground. Transfer to a shallow bowl; stir in the bread crumbs, salt and pepper. In another shallow bowl, combine eggs and mustard. Place flour in a third shallow bowl. Coat chicken with flour, then dip in egg mixture and coat with walnut mixture., Place seam side down in a greased 15x10x1-in. baking pan. Bake at 350° for 35-40 minutes or until a thermometer reads 170°. Discard toothpicks.