Tuesday, November 17, 2015

Gorgonzola and Cherry Stuffed Chicken with Lemon-Parsley Sauce


 You don't have to have all day to prepare (what your friends and family will think) is a gourmet meal. The sweet cherries and nutty Gorgonzola are in irresistible combo in this creamy filling. This is the perfect date night meal or meal for entertaining friends. I paired mine with couscous, but this would also be great with a leafy green salad or roasted asparagus. 


1. Preheat oven to 350. Coat a 13x9 baking dish with cooking spray. 
2. Flatten each chicken breast to 1/4 inch thickness (between 2 sheets of plastic wrap) and season each side with salt and pepper. 

3. In a food processor, combine the cheese, cherries, walnuts, breadcrumbs, egg, salt and pepper. Spoon filling onto each piece of chicken, roll up tightly and secure with toothpicks. Place in the prepared dish and bake for 40 minutes. 




4. Meanwhile, heat 1 tablespoon olive oil in a small skillet over medium heat and add shallots; cook for 30 seconds. Add butter and flour and cook for 1 minute, stirring constantly. Add wine and reduce by half. Add chicken broth, lemon zest/juice and parsley and simmer for 10 minutes. 






5. Cover chicken with foil and allow to rest for 10 minutes, then slice. Drizzle with sauce and serve.

 

Gorgonzola and Cherry Stuffed Chicken with Lemon-Parsley Sauce
Serves 4-6

All you need: 
4 boneless, skinless chicken breasts
4 oz. crumbled gorgonzola cheese 
1/2 cup dried cherries
1/2 cup chopped walnuts 
2/3 cup seasoned breadcrumbs 
1 egg
1/4 teaspoon salt
1/4 teaspoon pepper 

Lemon-Parsley Sauce
1 tablespoon olive oil
2 shallots, minced 
1 tablespoon butter
1 tablespoon flour
1/2 cup white wine
1/2 cup chicken broth 
Zest and juice of 1 lemon 
1/2 bunch fresh parsley, chopped 

All you do:
1. Preheat oven to 350. Coat a 13x9 baking dish with cooking spray. 
2. Flatten each chicken breast to 1/4 inch thickness (between 2 sheets of plastic wrap) and season each side with salt and pepper. 
3. In a food processor, combine the cheese, cherries, walnuts, breadcrumbs, egg, salt and pepper. Spoon filling onto each piece of chicken, roll up tightly and secure with toothpicks. Place in the prepared dish and bake for 40 minutes. 
4. Meanwhile, heat 1 tablespoon olive oil in a small skillet over medium heat and add shallots; cook for 30 seconds. Add butter and flour and cook for 1 minute, stirring constantly. Add wine and reduce by half. Add chicken broth, lemon zest/juice and parsley and simmer for 10 minutes. 
5. Cover chicken with foil and allow to rest for 10 minutes, then slice. Drizzle with sauce and serve. 
 

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