1. Preheat oven to 350. Coat a 13×9 baking dish with cooking spray.
2.
Flatten each chicken breast to 1/4 inch thickness (between 2 sheets of
plastic wrap) and season each side with salt and pepper.
3.
In a food processor, combine the cheese, cherries, walnuts,
breadcrumbs, egg, salt and pepper. Spoon filling onto each piece of
chicken, roll up tightly and secure with toothpicks. Place in the
prepared dish and bake for 40 minutes.
4.
Meanwhile, heat 1 tablespoon olive oil in a small skillet over medium
heat and add shallots; cook for 30 seconds. Add butter and flour and
cook for 1 minute, stirring constantly. Add wine and reduce by half. Add
chicken broth, lemon zest/juice and parsley and simmer for 10 minutes.
5. Cover chicken with foil and allow to rest for 10 minutes, then slice. Drizzle with sauce and serve.
Gorgonzola and Cherry Stuffed Chicken with Lemon-Parsley Sauce
Serves 4-6
All you need:
4 boneless, skinless chicken breasts
4 oz. crumbled gorgonzola cheese
1/2 cup dried cherries
1/2 cup chopped walnuts
2/3 cup seasoned breadcrumbs
1 egg
1/4 teaspoon salt
1/4 teaspoon pepper
Lemon-Parsley Sauce
1 tablespoon olive oil
2 shallots, minced
1 tablespoon butter
1 tablespoon flour
1/2 cup white wine
1/2 cup chicken broth
Zest and juice of 1 lemon
1/2 bunch fresh parsley, chopped
All you do:
1. Preheat oven to 350. Coat a 13×9 baking dish with cooking spray.
2. Flatten each chicken breast to 1/4 inch thickness (between 2 sheets of plastic wrap) and season each side with salt and pepper.
3. In a food processor, combine the cheese, cherries, walnuts, breadcrumbs, egg, salt and pepper. Spoon filling onto each piece of chicken, roll up tightly and secure with toothpicks. Place in the prepared dish and bake for 40 minutes.
4. Meanwhile, heat 1 tablespoon olive oil in a small skillet over medium heat and add shallots; cook for 30 seconds. Add butter and flour and cook for 1 minute, stirring constantly. Add wine and reduce by half. Add chicken broth, lemon zest/juice and parsley and simmer for 10 minutes.
5. Cover chicken with foil and allow to rest for 10 minutes, then slice. Drizzle with sauce and serve.