| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats, Grains |
|
Cheese/eggs, Chicken, Faylen, Polkadot |
4 |
Servings |
INGREDIENTS
| 4 |
|
Chicken breast halfs with |
|
|
skin and bone |
| 5 |
oz |
Gorgonzola cheese, mashed |
|
|
divided into 4 equeal |
|
|
parts |
| 2 |
T |
Olive oil |
| 2 |
c |
Dry white wine |
| 1/8 |
|
1/4 teaspoon salt |
|
|
Freshly ground black pepper |
|
|
to taste |
| 1 |
c |
Seedless black grapes |
|
|
halved |
| 1 |
|
Green apple, cored halved |
|
|
thinly sliced in half |
|
|
moons |
| 2 |
T |
Chopped parsley |
INSTRUCTIONS
Cut a pocket in each chicken breast. Stuff with the Gorgonzola.
Preheat a 12-inch skillet on medium-high heat. Add the olive oil to
the pan and place the chicken breasts skin-side down in the pan. Brown
the skin and do not turn the chicken. Place in a preheated 350-degree
oven 25 minutes, or until the chicken tests done. Remove the chicken
from the pan and keep war. (Spoon any of the melted Gorgonzola left
in the pan over the chicken.) Pour the fat from the pan and place
back on the stove. Add the wine and reduce by a third, about 5-7
minutes. Pour in any juices that have collected around the chicken.
When the liquid has thickened, season with salt and pepper and add the
grapes and apples. Cook briefly until the apples are just starting to
soften. Sprinkle the sauce with parsley and spoon over the chicken.
Serve with rice or orzo pas and steamed vegetables. 4 servings:
approx prep time 25 minutes From - "Seattle" - America's Wet Dream
From: Chris Wurgler The Polka Dot Palace - The BBS for Homemakers!
1-201-822-3627 * Posted by FAYLEN on 09-05-95 Posted to MC-Recipe
Digest V1 #709 by Lisa Clarke <lisa@gaf.com> on Aug 1, 9
A Message from our Provider:
“Peace starts with a smile.”