Ingredients
-
4
-
1/4
-
2
-
1/4
-
2
-
-
1
-
-
1
-
1/4
-
1/2
-
1/3
-
1/4
-
1/4
-
Directions
Gorgonzola Stuffed Chicken Breasts With Strawberry Gastrique, 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 , WOW! This dish is fantastic and absolutely beautiful! The sweet and savory of this dish paired perfectly with a nice Zinfindel I served with garlic mashed potatoes and roasted asparagus I will definitely be making this again Thanks KPD!
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Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
Bring Mixture to a Boil. Reduce Heat and Simmer Until Mixture Has Reduced to 2/3 Cup, This Should Take About 30 Minutes. |
|
4
Done
|
Strain Strawberry Sauce Through a Sieve Over a Bowl. Discard the Solids. (i Actually Left the Sauce as Is and Did not Strain.). |
|
5
Done
|
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. |
