Tuscan Grilled Chicken With Warm Gorgonzola Sauce Recipe 43

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.

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.

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.

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.

CREAMY TUSCAN PASTA SAUCE

Steps:

• In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Stir in the dried basil. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Stir in the sun-dried tomatoes.
• Over medium heat, add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5-10 minutes. Serve over hot, cooked noodles.

TUSCAN-STYLE GRILLED CHICKEN SANDWICH

Steps:

• Prepare barbecue (medium-high heat).
• Combine mayonnaise and pesto in small bowl; whisk to blend.
• Cut bread horizontally in half.
• Brush chicken lightly with oil; sprinkle with salt and pepper.
• Grill chicken until just cooked through, about 5 minutes per side.
• Transfer chicken to cutting board; cool slightly.
• Cut chicken on sharp diagonal into 1/2-inch-thick slices.
• Spread pesto mayonnaise onto cut surfaces of bread.
• Layer chicken, mozzarella, artichokes, tomato, and greens onto bottom halves.
• Top with bread tops.