Tuesday, May 17, 2005

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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  1. Sounds so exotic and yummy.

  2. Wow, this looks great. It's going to be our Sunday dinner. Now I just need to figure out side dishes that would go well with it. So far I'm thinking cheesy garlic biscuits (a 'la Red Lobster) and maybe green beans with almonds.

  3. Christina - Yeah, the title makes this quite inviting!

    Jennifer - Sounds like a plan to me!