Gorgonzola-Stuffed Chicken Breasts with Strawberry Gastrique

By t1bishop

Gastrique is the French term for a
thick, syrupy reduction sauce made
from sugar, vinegar, and, often, fruit.
Chicken broth balances its sweet-tart
flavor. We loved the pungent Gorgonzola
cheese here, but you might substitute your favorite blue cheese.

Ingredients

• SAUCE:
• 1 cup chopped strawberries
• 1/2 cup sugar
• 1/2 cup sherry vinegar
• 1/3 cup fat-free, less-sodium chicken
• broth
• 1/4 teaspoon ground coriander
• CHICKEN:
• 1/4 cup (1 ounce) crumbled Gorgonzola
• cheese
• 2 teaspoons fresh thyme leaves
• 2 ounces prosciutto, chopped
• 4 (6-ounce) skinless, boneless
• chicken breast halves
• Cooking spray
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black
• pepper

Details

Servings 4

Preparation

Step 1

To prepare sauce, place strawberries
in a small, heavy saucepan; partially
mash with a fork. Stir in sugar, vinegar,
broth, and coriander; bring to a boil.
Reduce heat, and simmer until reduced
to 2/3 cup (about 30 minutes) stirring
occasionally. Strain mixture through a
sieve over a bowl; discard solids.
To prepare chicken, combine cheese,
thyme, and prosciutto in a bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket; spoon 3 tablespoons cheese mixture into each pocket.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Sprinkle both sides of chicken evenly with salt and pepper. Add chicken to pan; cook 5minutes or until browned. Turn chicken over; cook 4 minutes or until done. Serve with sauce.