gorgonzola chicken

This recipe is so good, we’ve made it twice this week. We substituted boneless chicken breasts and skipped straining the sauce through a sieve, and it still turned out wonderfully. Just be careful not to touch the skillet handle after it comes out of the oven (learned that the hard way). Simple, easy, delicious!

Gorgonzola Chicken Breasts
by Andrea Albin, Gourmet November 2008

4 chicken breast halves with skin and bones (about 2 1/2 pounds total)
1/4 pound chilled Gorgonzola dolce, sliced
1 tablespoon vegetable oil
1/3 cup water
2 1/2 tablespoons balsamic vinegar

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.

serves 4

{photo by Romulo Yanes}
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2 Responses to “gorgonzola chicken”


  1. 1 Samantha January 7, 2010 at 1:51 am

    Hi!

    Thanks for the comment. The rings went over super well and (they were entirely affordable, I’m talking under $20). This chicken looks SO good. I like your blog. I also like mustard.


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