Chicken stuffed with Gorgonzola
MC Italian 60mins
4 Hot Poultry
course Italy Europe
Boneless Chicken Breasts, skin still on
tbsp Olive Oil
teasp Fresh Marjoram, chopped
Dry White Wine
tbsp Double Cream
into small pieces
Preheat the oven to 180C, 350F, Gas mark 4. Using your fingers, ease the skin away
from each chicken breast to form a pocket - it should still be attached to the breast
at the edges. Rub the flesh with a little olive oil.
In a bowl, mash the stuffing ingredients together and mix well. Divide between
the breasts, pushing it into the pockets then ease the skin back over the stuffing
to seal well.
Lay the breasts skin side up in a shallow ovenproof dish and cook for 25 minutes.
Meanwhile, in a small pan, reduce the wine by half by boiling rapidly, then add
the cream and boil until slightly thickened. Remove from the heat and stir in
cheese until melted; set aside.
Cook the tagliatelle according to the packet instructions; drain well and add
remaining olive oil, stirring well to coat.
Preheat the grill to high and pop the chicken under it to add a little extra
then slice on the diagonal.
To serve - place a mound of pasta in the centre of each plate, spoon over the sauce
and sprinkle with marjoram and chili powder. Lay the chicken around it. Serve
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