Roast Breast of Chicken with Gorgonzola, Pine Nuts
Category
Entrees - Maindishes
Sub
Category
None
Servings
6
Ingredients
1-1/2 Cups Fresh Spinach
6-oz creamy Gorgonzola cheese, softened
1/4 Cup Pine Nuts, toasted
1/4 Cup raisans, soaked in Marsala wine and drained
1 Tbls finely chopped rosemary or sage
6 boneless chicken breasts, with skin on
Salt and pepper
Olive or vegetable oil
Instructions
Preheat oven to 350 F. Blanch spinach in well-slated water; drain and squeeze out excess water; coarsely chop and place in bowl. Add cheese, pine nuts, raisans and rosemary. Mix well.
With skin side down on a cutting board and using a boning knife, remove tenderloins and set aside for another use. Gently pound thickest part of breasts to even thickness. Then, make a lengthwise incision along thick side of breast to form a pocket. Divide and stuff with cheese mixture; gently press incision closed. Season with salt and pepper.
Heat a small amount of oil in a large saute pan and arrange breasts, skin-side down. Sear for about 1 minute or until nicely browned; turn and place pan in preheated oven and roast at 350 F for 8 to 10 minutes until done (at least 170 F)
Allow to stand about 2 minutes. Carefully slice and serve immediately.
Originally Submitted
11/10/2010
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