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

Preparation

Cut a slit in each chicken breast to form a pocket. Divide the 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 the remaining olive oil in a heavy pan. Add the 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, balsamic 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 cracked 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

Source: Sound Consumer March 2004

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

Learn more about our recipes. View guidelines »

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

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