Gorgonzola Chicken with Grapes and Figs | PCC Natural Markets

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Gorgonzola Chicken with Grapes and Figs

Serves: 4

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This is a variation of an award-winning recipe by one of our PCC Cooks instructors.

Ingredients

These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Preparation

Cut a slit in each chicken breast to form a pocket. Divide cheese into 4 portions and tuck one in each of the pockets. Sprinkle both sides of chicken with salt and pepper and drizzle a little oil over each. At this point, you may refrigerate the chicken for up to 4 hours.

Heat remaining olive oil in a heavy pan. Add chicken and cook over medium heat for 5 to 7 minutes per side, or until done through. Do not overcook. Remove chicken from the pan and turn heat to medium-high. Add leeks and pine nuts and stir for a minute or so. Add wine, vinegar, syrup and cream. Allow to simmer and reduce for 3 to 4 minutes or until slightly thickened. Stir in grapes and figs and cook for 1 minute more. Season to taste with salt and pepper.

Divide sauce between 4 large plates, covering the entire surface of the plate. Cut each breast diagonally into 3 pieces. Fan one breast each on top of the sauced plates.

Recipe by Lynne Vea, PCC Chef

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