Gorgonzola-Stuffed Chicken Breasts with Strawberry Gastrique
You can never have too many main course recipes, so give Gorgonzola-Stuffed Chicken Breasts with Strawberry Gastrique a try. This recipe makes 4 servings with 394 calories, 40g of protein, and 12g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Mother's Day. It is a good option if you're following a gluten free and fodmap friendly diet. A mixture of sherry vinegar, gorgonzola cheese, strawberries, and a handful of other ingredients are all it takes to make this recipe so delicious.
Instructions
To prepare sauce, place strawberries in a small, heavy saucepan; partially mash with a fork. Stir in sugar, vinegar, broth, and coriander; bring to a boil. Reduce heat, and simmer until reduced to 2/3 cup (about 30 minutes), stirring occasionally. Strain mixture through a sieve over a bowl; discard solids.
To prepare chicken, combine cheese, thyme, and prosciutto in a bowl.
Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket; spoon 3 tablespoons cheese mixture into each pocket.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray.
Sprinkle both sides of chicken evenly with salt and pepper.
Add chicken to pan; cook 5 minutes or until browned. Turn chicken over; cook 4 minutes or until done.
Wine note: If you haven't tasted Soave in awhile, it's time to get reacquainted with this northern Italian white. Quality examples like Inama Vin Soave 2006 ($1
have the body to handle fish or white meats, like the preceding chicken dish. Soave's generous acidity can match the vinegary gastrique, while the herbal and citrus nuances lift the coriander. Jeffery Lindenmuth