4 chicken breast halves with skin and bones (about 2 1/2 lbs total)
1/4 lb chilled Gorgonzola dolce, sliced
1 tbsp vegetable oil
1/3 cup water
2 1/2 tbsp balsamic vinegar
Instructions
Preheat oven to 425 degrees 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 tsp salt & 1/2 tsp 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 mins. Turn breasts over, then place skillet in oven and bake until just cooked through, 20 - 25 mins. Transfer chicken to a platter.
Return skillet to burner and add water & vinegar. Boil, stirring and scraping up any brown bits and melted cheese, until sauce thickens slightly, about 3 mins. Strain through a fine-mesh sieve into a heatproof measuring cup, then skim off excess fat. Season with salt & pepper.
Originally Submitted
8/6/2010
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