| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs, Grains |
|
Polkadot, Faylen, Chicken, Cheese/eggs |
4 |
Servings |
INGREDIENTS
| 4 |
|
Chicken breast halfs with skin and bone |
| 5 |
oz |
Gorgonzola cheese, mashed, divided into 4 equeal parts |
| 2 |
tb |
Olive oil |
| 2 |
c |
Dry white wine 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 |
tb |
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
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