Gorgonzola cheese and California fresh figs could be a new
confection. The creamy gorgonzola, with its pungent blue vein, paired
with the honey of the figs, compliments chicken divinely. It also makes a
sensational bruschetta or a prosciutto wrapped hors d'oeuvre.
Gorgonzola, an Italian blue cheese, is delicious in a walnut cream sauce
over gnocchi, creamed with a few drops of brandy and served on a
crostini with capers, in a dip for chicken wings and crudités, in a
salad dressing over baby greens with apples, olives and pine nuts, or
any other dish that requires blue cheese.
This recipe is quick and easy... just right for an impromptu dinner party. The spaghetti squash, which is a lot lower in calories and full of nutrients, strings just like noodles and will soak up the creamy wine sauce. In the time it takes to cook the squash, the chicken will be done, about 40 minutes is all it takes to make this dish, throw a salad together, and set the table. Serve this dish with your favorite salad, crusty sourdough rolls, and a bottle of good white wine. Be prepared for compliments from all corners of the table!
Ingredients:
o 1 medium sized spaghetti squash
o 4 boneless, skinless chicken breasts (about 1 pound)
o 4 slices of gorgonzola cheese (1x2x1/4 inches thick)
o 2 fresh figs, sliced in half
o Sea salt and fresh ground pepper
o 2 Tbsp olive oil
o 1 shallot, minced
o ½ cup dry white wine
o 1 cup chicken stock
o pinch of fresh thyme
o pinch of fresh rosemary
o 1 Tbsp cold butter
Method:
1. Slice spaghetti squash in half. Place in a Dutch-oven, and add enough water to come up 1- inch on the squash. Cover, bring to a boil, reduce heat to a simmer, and cook for 40 minutes or until fork tender.
2. Trim chicken breasts. Cut a 3x2-inch slit into the chicken, at the thickest side.
3. Stuff each breast with 1 slice of gorgonzola and half a fig.
4. Liberally salt and pepper both sides of each breast.
5. In a non-stick skillet, heat olive oil over medium high heat, sauté breasts on both sides just until browned, about 5 minutes each side. Remove breasts to a plate and cover lightly.
6. Sauté the shallots for 3 minutes.
7. Deglaze the skillet with the wine, stirring to incorporate the pan drippings and shallots. Add the stock, bring to a boil.
8. Add the sautéed chicken, cover and simmer for 20 minutes.
9. Remove the cover, turn breasts, add the fresh herbs, and continue cooking over medium low heat, uncovered, until chicken is done, about 10-15 minutes more.
10. Remove chicken to plate, whisk cold butter into sauce.
11. Remove squash from shell to a bowl, separating strings with a pasta rake or fork. Lightly salt and pepper to taste. The shell is brittle so be sure to remove any shell before serving.
12. Serve chicken over spaghetti squash and top with the sauce from the skillet.
This recipe is quick and easy... just right for an impromptu dinner party. The spaghetti squash, which is a lot lower in calories and full of nutrients, strings just like noodles and will soak up the creamy wine sauce. In the time it takes to cook the squash, the chicken will be done, about 40 minutes is all it takes to make this dish, throw a salad together, and set the table. Serve this dish with your favorite salad, crusty sourdough rolls, and a bottle of good white wine. Be prepared for compliments from all corners of the table!
Ingredients:
o 1 medium sized spaghetti squash
o 4 boneless, skinless chicken breasts (about 1 pound)
o 4 slices of gorgonzola cheese (1x2x1/4 inches thick)
o 2 fresh figs, sliced in half
o Sea salt and fresh ground pepper
o 2 Tbsp olive oil
o 1 shallot, minced
o ½ cup dry white wine
o 1 cup chicken stock
o pinch of fresh thyme
o pinch of fresh rosemary
o 1 Tbsp cold butter
Method:
1. Slice spaghetti squash in half. Place in a Dutch-oven, and add enough water to come up 1- inch on the squash. Cover, bring to a boil, reduce heat to a simmer, and cook for 40 minutes or until fork tender.
2. Trim chicken breasts. Cut a 3x2-inch slit into the chicken, at the thickest side.
3. Stuff each breast with 1 slice of gorgonzola and half a fig.
4. Liberally salt and pepper both sides of each breast.
5. In a non-stick skillet, heat olive oil over medium high heat, sauté breasts on both sides just until browned, about 5 minutes each side. Remove breasts to a plate and cover lightly.
6. Sauté the shallots for 3 minutes.
7. Deglaze the skillet with the wine, stirring to incorporate the pan drippings and shallots. Add the stock, bring to a boil.
8. Add the sautéed chicken, cover and simmer for 20 minutes.
9. Remove the cover, turn breasts, add the fresh herbs, and continue cooking over medium low heat, uncovered, until chicken is done, about 10-15 minutes more.
10. Remove chicken to plate, whisk cold butter into sauce.
11. Remove squash from shell to a bowl, separating strings with a pasta rake or fork. Lightly salt and pepper to taste. The shell is brittle so be sure to remove any shell before serving.
12. Serve chicken over spaghetti squash and top with the sauce from the skillet.
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