Gorgonzola Chicken Breasts
Succulent chicken breasts stuffed with creamy Gorgonzola dolce cheese, pan-seared until golden and finished in the oven. Served with a rich balsamic pan sauce.
Ingredients
- •4 pieces chicken breast halves with skin and bones
- •¼ pound chilled Gorgonzola dolce
- •1 tablespoon vegetable oil
- •⅓ cup water
- •2½ tablespoons balsamic vinegar
Cooking Instructions
- 1.
Preheat oven to 425°F with rack in middle.
5 min
- 2.
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.
10 min
- 3.
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.
30 min
- 4.
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.
5 min
