Chicken With Gorgonzola Food

PENNE GORGONZOLA WITH CHICKEN

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted., Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.

CHICKEN GORGONZOLA

Steps:

• Combine basil leaves, 2 1/2 tablespoons olive oil, walnuts, Parmesan cheese, and garlic in a food processor; process until pesto is smooth.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken until golden brown, about 5 minutes per side. Transfer to serving platter.
• Cook and stir mushrooms in a single layer in the same skillet until tender, about 5 minutes. Add onion; cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add half of the Gorgonzola cheese; cook until slightly melted. Pour in wine and stir to scrape up brown bits from the bottom of the skillet. Stir lemon juice, chicken broth, brown sugar, salt, and black pepper into the sauce.
• Bring chicken broth mixture to a boil; reduce heat and simmer until sauce is reduced by 1/4, 3 to 5 minutes. Stir in pesto and return chicken to the skillet. Cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more. Add remaining Gorgonzola cheese and chopped tomatoes.
• Serve each chicken breast on a plate topped with sauce.

GORGONZOLA CHICKEN BREASTS

Steps:

• Preheat oven to 425°F with rack in middle.
• Pat chicken dry, then cut a deep 3-inch-long pocket horizontally in long curved side of each chicken breast half. Fill each pocket with one quarter of cheese. Season chicken all over with 1 teaspoon salt and 1/2 teaspoon pepper.
• Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Place chicken, skin side down, in skillet and cook, undisturbed, until golden brown, about 4 minutes. Turn breasts over, then place skillet in oven and bake until just cooked through, 20 to 25 minutes. Transfer chicken to a platter.
• Return skillet to burner (handle will be very hot) and add water and vinegar. Boil, stirring and scraping up any brown bits and melted cheese, until sauce thickens slightly, about 3 minutes. Strain through a fine-mesh sieve into a heatproof measuring cup, then skim off excess fat. Season with salt and pepper. Serve chicken with sauce.

GORGONZOLA CHICKEN THIGHS

Steps:

• Preparation:.
• Preheat the oven to 400°F.
• In a small bowl, mash and mix the cheese, 2 tablespoons bread crumbs and pepper with a fork. Lay the thighs, smooth side down, on a work surface. Crumble on the cheese mixture, then press to flatten. Roll up the chicken thighs and secure with a sturdy pointed toothpick.
• Spray all sides of the chicken bundles with olive oil from a mister or coat with a pastry brush dipped in oil. Spread 2 tablespoons bread crumbs and the salt on a sheet of waxed paper.
• Dip the thighs into the crumbs to lightly coat all sides. Shake off excess. Set on a large baking sheet. Mist all sides with oil.
• Bake for 18 to 20 minutes, or until golden.

TUSCAN GRILLED CHICKEN WITH WARM GORGONZOLA SAUCE

Steps:

• Preheat grill to medium-high heat (350° to 400°). Spray grill rack with nonstick nonflammable cooking spray.
• Grill chicken, covered with grill lid, for about 7 to 10 minutes per side, or until cooked through. Set aside, and keep warm.
• In a medium saucepan, add chicken broth, and cook over high heat until reduced by half. Stir in cream; reduce heat to medium, and cook, stirring frequently, until mixture is reduced by one-third. Add Gorgonzola, garlic, and pepper. Stir until cheese melts and sauce is creamy. Stir in sun-dried tomatoes.
• Serve chicken with desired amount of Gorgonzola sauce and capers.
• Makes 8 servings.

CHICKEN MARSALA WITH GORGONZOLA

Steps:

• Sprinkle chicken with 1/4 teaspoon salt and pepper. In a large skillet, cook chicken in 2 tablespoons oil over medium heat 6-8 minutes on each side or until a thermometer reads 165°. Remove and keep warm., In same skillet, saute mushrooms in remaining oil until tender. Add garlic; cook 1 minute., Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by a third. Stir in cream and remaining salt. Return to a boil; cook until slightly thickened. , Return chicken to pan; add 1/3 cup cheese. Cook until cheese is melted. Sprinkle with remaining cheese; garnish with parsley.

CHICKEN WITH GORGONZOLA

Steps:

• Pound the chicken breasts to 1 inch thickness. Season both sides with salt and pepper.
• Line the center of each breast with a good amount of Gorgonzola, reserving about 1/2 cup of the cheese. Fold the breasts over and secure with toothpicks.
• Lay the breasts in a glass casserole dish and bake at 350 degrees for 25 minutes.
• While the chicken is baking combine the butter and flour and whisk until thoroughly mixed. Add the cream and whisk constantly over medium-low heat until the sauce begins to thicken. Remove from heat and whisk in the reserved Gorgonzola. Continue whisking until the cheese is melted and combined into the sauce, returning to the heat if necessary.
• Plate the breasts and whisk in the herbs at the very last minute. Drizzle the sauce over each breast and serve.

RICH'S CHICKEN GORGONZOLA

Steps:

• Salt and pepper each side of chicken.
• dredge seasoned chicken in flour.
• dip floured chicken into egg mixture shaking off excess.
• coat with breadcrumbs.
• Fry each piece of chicken in oil until cooked and golden brown--about 5 minutes each side depending on thickness.
• Combine cheese and mayo.
• Spread each piece of chicken with cheese mixture leaving a 1/8" border all around.
• Place chicken on cookie sheet and run under broiler until cheese is bubbly about one minute.
• Enjoy!

CHICKEN WITH ROASTED VEGETABLES AND GORGONZOLA

Steps:

• Preheat oven to 350 degrees.
• Mince garlic, rosemary and thyme, reserve.
• Cube potatoes; slice shallots and bell peppers. Combine on large cookie sheet with kosher salt, black pepper, butter and olive oil. Mix with hands to distribute herbs and oil/butter evenly.
• When done, place in oven, roasting anywhere from 45 minutes to 1 hour, depending on how you prefer the tenderness of your vegetables.
• Approximately 20 minutes before vegetables are finished roasting, heat 1/8 cup olive oil in frying pan. When hot, put in chicken breasts (I keep the breasts whole and then cube when still hot, but you can cube ahead of time and then saute in oil, if you prefer), cooking approximately 4 - 8 minutes per side, depending on thickness of breast. (Make sure not to overcook, which will make the chicken dry.) Remove chicken from oil a few moments before fully done, as it will finish cooking with the roasted vegetables.
• Add chicken to roasted vegetable mixture, mixing well. You should have about ten minutes left of roasting time. You may like to add a bit more olive oil to the entire mixture at this point if you think it is needed (for example, if the vegetables look dry).
• Finish roasting until vegetables are at desired tenderness, then remove from oven.
• Garnish with Gorgonzola cheese (or bleu cheese, or your favorite cheese) and serve.
• Note: Finesse is needed with the chicken. If it cooks too long with the roasted vegetables it may dry; if it cooks too little in the oil before being added to vegetables, it may not cook all the way. Watch carefully.

TARRAGON CHICKEN WITH GORGONZOLA SAUCE

Steps:

• Pound chicken breasts to 1/2 inch thickness.
• Sprinkle with salt and pepper.
• Heat butter in a large skillet over medium-high heat.
• Cook chicken in butter until cooked through which should be about 5 minutes per side.
• Remove chicken from skillet and reduce heat to medium.
• Add remaining ingredients to skillet and whisk until thickened and well blended.
• Return chicken to skillet and spoon sauce over chicken. Heat through and serve.

GORGONZOLA & ORANGE CHICKEN TENDERS

Steps:

• In a shallow bowl, whisk egg and salt. Place bread crumbs in another shallow bowl. Dip chicken in egg, then in bread crumbs, patting to help coating adhere., In a large skillet, heat oil over medium heat. Add chicken; cook 3-4 minutes on each side or until chicken is no longer pink. Drizzle with warm marmalade; top with cheese. Remove from heat; let stand, covered, until cheese begins to melt.

HAZELNUT-CRUSTED CHICKEN WITH GORGONZOLA SAUCE

Steps:

• Preheat the oven to 325°F.
• Mix the flour, poultry seasoning, and garlic powder on a dish. Beat the egg whites in a shallow plate or bowl. Place the hazelnuts on a piece of wax paper or plastic spread on a cutting board or work surface.
• Preheat a nonstick skillet with an oven-safe handle over medium to medium-high heat. Season the chicken with salt and pepper. Turn in flour to dust the breasts, then turn them in the egg whites, then press the breasts into the nuts on both sides. Wash hands. Add EVOO to the pan and add the chicken. Brown the nuts-crusted chicken for 2 minutes on each side, then transfer to the oven and finish cooking the chicken through, 8 to 10 minutes. While the chicken cooks, start the recipe for Prosciutto-Wrapped Endive and Radicchio, page 193.
• Shortly before serving, warm the milk over medium heat in a small pot. Add the cheese and melt it into the milk. If using dried sage, stir it into the sauce. Simmer for 5 minutes.
• To serve, place the chicken on plates and pour a couple of spoons of the Gorgonzola sauce over the center of each piece. Garnish with chopped fresh sage, if using.