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February 27, 2010 / Sarah

National Strawberry Day


Gorgonzola-Stuffed Chicken Breasts with Strawberry Gastrique
From Cooking Light

Sauce:
1 cup chopped strawberries
1/2 cup sugar
1/2 cup sherry vinegar
1/3 cup 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

  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 and cooked couscous.
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