Leek and Gorgonzola Chicken Breasts
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving without skin : about | - |
| cal | 301 |
| pro | 30 g |
| total fat | 17 g |
| sat. fat | 6 g |
| carb | 4 g |
| fibre | 1 g |
| chol | 107 mg |
| sodium | 285 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 6 |
| vit A | 9 |
| vit C | 2 |
| folate | 8 |
Gorgonzola is delightful but you can try another creamy blue-veined cheese, such as borgonzola or Cambazola.
Ingredients
Preparation
Stuffing: In skillet, melt butter over medium-low heat; fry leeks and salt, stirring often, until softened, about 8 minutes.
Add sherry; cook over medium-high heat just until evaporated, about 2 minutes. Scrape into bowl and let cool. Stir in Gorgonzola cheese.
With knife held horizontally and starting at curved side, cut chicken in half almost but not all the way through; open like book. Spread one-quarter of the stuffing evenly over 1 side of each breast, leaving 1/2-inch (1 cm) border uncovered. Sprinkle flour over each bottom border; close breast, pressing edge to seal. (Make-ahead: Cover and refrigerate for up to 24 hours; add 5 minutes to roasting time.)
Place chicken , skin side up, on foil-lined rimmed baking sheet. In small bowl, combine oil, thyme, salt and pepper; brush over chicken.
Roast in 400°F (200°C) oven for 15 to 20 minutes or until golden and no longer pink inside. Broil, watching carefully to avoid scorching, until skin is crisp and golden brown, about 2 minutes.
Add sherry; cook over medium-high heat just until evaporated, about 2 minutes. Scrape into bowl and let cool. Stir in Gorgonzola cheese.
With knife held horizontally and starting at curved side, cut chicken in half almost but not all the way through; open like book. Spread one-quarter of the stuffing evenly over 1 side of each breast, leaving 1/2-inch (1 cm) border uncovered. Sprinkle flour over each bottom border; close breast, pressing edge to seal. (Make-ahead: Cover and refrigerate for up to 24 hours; add 5 minutes to roasting time.)
Place chicken , skin side up, on foil-lined rimmed baking sheet. In small bowl, combine oil, thyme, salt and pepper; brush over chicken.
Roast in 400°F (200°C) oven for 15 to 20 minutes or until golden and no longer pink inside. Broil, watching carefully to avoid scorching, until skin is crisp and golden brown, about 2 minutes.
Source : Canadian Living Magazine: April 2008
- Keywords : Main Course; Skillet; Chicken; Leeks; Cheese; Bake; Chicken broth/stock;
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