Gorgonzola is delightful but you can try another creamy blue-veined cheese, such as borgonzola or Cambazola.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2008
- 4 boneless chicken breasts
- 4 teaspoons extra-virgin olive oil
- 1/2 teaspoon chopped fresh thyme
- 1 pinch each salt
- 1 pinch each pepper
- 1 tablespoon butter
- 2 cups thinly sliced leeks (white and light green parts only)
- 1 pinch salt
- 1/4 cup dry sherry
- 1/4 cup chicken stock
- 1/3 cup crumbled gorgonzola cheese
- 1 teaspoon all-purpose flour
MethodStuffing: 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.
Nutritional facts Per serving without skin : about
- Sodium 285 mg
- Protein 30 g
- Calories 301.0
- Total fat 17 g
- Cholesterol 107 mg
- Saturated fat 6 g
- Total carbohydrate 4 g
- Iron 6.0
- Folate 8.0
- Calcium 8.0
- Vitamin A 9.0
- Vitamin C 2.0