Gorgonzola-Stuffed Chicken Breasts with Strawberry Gastrique

Gorgonzola-Stuffed Chicken Breasts with Strawberry Gastrique (Adapted from CL)

For the sauce

1 cup chopped strawberries
1/2 cup granulated sugar
1/2 cup sherry vinegar
1/3 cup chicken broth
1/4 teaspoon ground coriander

For the chicken

1 1/2 ounces (about 1/3 cup) crumbled Gorgonzola cheese
2 teaspoons fresh thyme leaves
2 ounces prosciutto, diced
4 6-ounce boneless/skinless chicken breast halves
salt and fresh ground black pepper
1 tablespoon canola oil

To prepare the sauce

In a small saucepan, add strawberries and lightly mash with a fork. Add sugar, vinegar, broth and coriander. Bring mixture to a boil - reduce heat and simmer, stirring occasionally, until reduced to roughly 2/3 cup, about 25 to 30 minutes. Remove from the heat and press mixture through a fine sieve over a bowl. Discard solids and set sauce aside.

To prepare the chicken

In a small bowl, stir together cheese, thyme and prosciutto.

Into the thickest portion of each chicken breast, slice a horizontal slit to form a pocket to hold the filling. Fill each pocket with an even amount of the cheese filling. Season chicken with salt and fresh ground black pepper.

In a large skillet, heat oil over medium-high. Add chicken and cook undisturbed for 5 minutes. Flip chicken over, cover the pan, reduce heat and cook until the chicken is thoroughly done, about 8 to 10 minutes. Serve with sauce.

Makes 4 servings.

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