Gorgonzola Stuffed Chicken Breasts

A delicious and easy dinner.

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Prep Time: 10

Cook Time: 40

Total Time: 50

Course: Main Course

Cuisine: American

Keyword: anoldiebutafoodie, balsamic vinegar, basking ridge, bernardsville, buttermilk, cherry preserves, chicken breasts, far hills, Gorgonzola, new jersey, peapack-gladstone, somerset county

Servings:

Calories: 315kcal

Equipment

Ingredients

2 chicken breasts bone in
2/3 cup Gorgonzola cheese
2 tbsp mayonnaise
1 tbsp cornstarch
2 tbsp all purpose flour
2 tbsp cherry preserves
1 tbsp balsamic vinegar
1/2 cup buttermilk
sea salt
black pepper
1 tsp dried thyme

US Customary - Metric

Instructions

Slice a pocket into the chicken breast
In a small bowl, combine Gorgonzola and mayonnaise, mashing with a fork
Season chicken inside and out generously with sea salt and pepper
Stuff chicken with Gorgonzola mixture
Preheat oven to 425°
Combine corn starch, flour, sea salt, pepper and thyme
dip chicken in buttermilk and then dredge in flour mixture
discard extra buttermilk and flour
Heat a heavy pot and add olive oil
Sear chicken, roughly 4 minutes a side
Place entire pan in preheated oven and bake for 25-30 minutes
Remove pan from oven and set chicken breasts aside. Some of the mixture will have melted into the pan. This is fine. It adds to the flavor of the sauce.
Mix the preserves and balsamic vinegar in a small bowl and stir into pan
Bring mixture to a low simmer, stirring constantly until it thickens, adding enough chicken broth to deglaze the pan
Pour the sauce over the chicken breasts and halve before serving

Notes

I'd like to wish everyone a happy New Year. Our home construction project is finally completed and aside from a few finishing touches, we are done....which means....

It's time to get back to it.

So here is my first recipe for the New Year. I hope you enjoy it as much as we did!

xoxo,

-S-