Chicken With Gorgonzola Recipes

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 BREASTS OVER RIGATONI WITH GORGONZOLA SAUCE

Steps:

• CHICKEN MARINADE: Lightly pound each chicken breast between 2 pieces of plastic wrap. In a non-reactive dish (glass or porcelain), combine the lemon juice, 1 tablespoon of the oil and 1 teaspoon of the garlic and season with salt and pepper to taste. Marinate, covered and refrigerated, for not more than 2 hours.
• FOR THE SAUCE: In a 2-quart saucepan over medium heat, heat 1 tablespoon of olive oil. Add the onion and remaining teaspoon of garlic and cook stirring, over low heat, for 5 minutes or until the onion is tender. Add the cream and bring to a simmer, add the sage and parsley and remove from the heat; set aside.
• THE CHICKEN: Remove the chicken from the marinade and pat dry. Dip the chicken lightly in the seasoned flour on both sides. In a 12-inch skillet over medium heat, heat the remaining 2 tablespoons of olive oil and cook the chicken for about 5 minutes per side or until completely cooked through. Remove the chicken to a plate and loosely cover with foil, keep warm. Add the white wine to the skillet and boil, stirring with a wooden spoon until there are only 2 tablespoons of liquid in the pan. Add the reserved cream mixture and bring to a boil, add the Gorgonzola and Parmesan cheeses and bring to a simmer. Remove from heat and season to taste with salt and pepper.
• ASSEMBLY: Add the hot cooked pasta to the sauce and toss until well combined. Divide the pasta between 4 dishes and top each portion with chicken. Garnish the chicken with minced parsley and serve immediately.

GORGONZOLA STUFFED CHICKEN BREASTS WRAPPED IN BACON

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8-inch baking dish with cooking spray.
• Using a sharp knife, cut a slit into the thick side of each chicken breast about 2 inches long and 1 1/2 inches deep.
• Mash together the Gorgonzola cheese, parsley, shallot, and garlic in a small bowl; season with salt and black pepper. Divide the filling in half, and stuff each chicken breast with cheese filling. Wrap 2 slices of bacon around each breast, and secure with wooden toothpicks. Place the chicken breasts into the prepared baking dish.
• Bake in the preheated oven until the bacon is browned and the chicken is no longer pink inside, about 35 minutes. An instant-read thermometer inserted into the center of a breast should read about 165 degrees F (75 degrees C).

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.

CHICKEN GORGONZOLA PASTA

Steps:

• Bring a large pot of water to a boil. Generously salt the boiling water, add the pasta and cook until al dente, 9-11 minutes; drain.
• In the meantime, season cubed chicken with salt and pepper. In a large frying pan, heat olive oil. Saute chicken breasts until cooked through. Set aside.
• In the same pan used for chicken breasts, melt the butter. Add the shallots and saute until soft, about 4 minutes.
• Reduce the heat under the frying pan to low and add the stock, cheese, cream and lemon zest. Season with salt and pepper to taste and stir until all the ingredients are smooth and melted, about 4 minutes.
• Add the pasta to the frying pan. Remove from the heat. Add the chicken and sage; toss briefly until the pasta is well coated with the sauce. If the sauce seems too thick, add a bit more chicken stock or a splash of hot water. Pour into a large, shallow bowl. Serve immediately.

TUSCAN GRILLED CHICKEN WITH WARM GORGONZOLA SAUCE RECIPE - (4.3/5)

Steps:

• Preheat grill to medium-high heat (350 to 400 degrees). 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 sauce pan, 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.

PENNE GORGONZOLA WITH CHICKEN

Steps:

• 1. 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 fro pan.
• 2. Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in Gorgonzola cheese, salt and pepper; cook just until cheese is melted.
• 3. Toss drained pasta with sauce. Sprinkle with Parmigiano-Reggiano cheese.

GORGONZOLA ROSEMARY CHICKEN

Steps:

• Mix together in a gallon-sized plastic bag the flour, Old Bay seasoning, cayenne and black pepper; add the chicken chunks and toss to coat.
• Preheat the olive oil in a heavy skillet over medium-high heat. Add the chicken mixture and sauté, stirring frequently for 5 minutes, or until the chicken is no longer pink. Chicken will not be brown. Remove the chicken from the pan and set aside. Cover with aluminum foil to keep it warm.
• To the hot skillet, add the chicken broth, white wine, smashed garlic cloves and chopped rosemary. Bring the mixture to a bubble and cook for 3 minutes, or until slightly thickened. Add the reserved chicken back to the sauce and reduce the heat to medium. Cook, stirring frequently, another 4-5 minutes, or until the sauce is thick and the chicken is cooked through.
• Reduce the heat to low then add the gorgonzola, lemon juice and half-and-half.
• Stir the mixture together until the cheese has melted and the sauce is a smooth consistency. If it is too thick, thin it out with some chicken broth. Remove smashed garlic (if you can find it).
• To serve, spoon over wild/white rice mix or brown rice and sprinkle with a few sprigs fresh rosemary.

HAZELNUT CRUSTED CHICKEN WITH GORGONZOLA SAUCE

Steps:

• Preheat oven to 325 degrees F.
• Mix flour, poultry seasoning and garlic powder in a dish. Beat egg whites in a shallow plate or bowl. Place hazelnuts on a piece of waxed paper or plastic wrap on a cutting board or work surface.
• Preheat a nonstick skillet with oven safe handle over medium high heat. Season the chicken with salt and pepper. Turn in flour to dust the breasts, then turn in egg whites, then press breasts into nuts on both sides. Wash hands. Add extra-virgin olive oil to the pan and add chicken. Brown the nuts and chicken 2 minutes on each side then transfer to the oven and finish cooking the chicken through, about 8 minutes.
• In a small pot, warm milk over medium heat. Add cheese and melt it into the milk. Stir in 2 tablespoons of chopped sage and simmer 5 minutes.
• To serve, place chicken on plates and pour a couple of spoons of the Gorgonzola sauce over the center of each piece. Garnish with chopped sage.