A N D E R S O N F A R M E R S M A R K E T

Gorgonzola-Stuffed Chicken Breasts
with Strawberry Gastrique

Serves: 4 servings (serving size: 1 chicken breast half and about 2 tablespoons sauce)

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

Preparation

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.

2. 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.

3. 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 5 minutes or until browned. Turn chicken over; cook 4 minutes or until done. Serve with sauce.