Gorgonzola Chicken with Grapes and Figs | PCC Natural Markets

Gorgonzola Chicken with Grapes and Figs

Serves: 4

No votes yet

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

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



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

More about: cheese, chicken, cream, figs, grapes, leeks


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login