Gorgonzola Stuffed Chicken Breasts with Strawberry Gastrique
Delight your taste buds with this sophisticated Gorgonzola Stuffed Chicken Breasts with Strawberry Gastrique recipe, a perfect fusion of savory and sweet flavors. Tender chicken breasts are filled with a creamy blend of tangy Gorgonzola, cream cheese, and fresh parsley, then seared to golden perfection before finishing in the oven. The dish is elevated by a luscious strawberry gastrique, a vibrant sauce made with fresh strawberries, sugar, red wine vinegar, and balsamic vinegar, bringing a beautiful balance of sweet and tangy notes. This show-stopping recipe is ideal for dinner parties or date nights, offering a restaurant-quality meal that is deceptively simple to make in just under an hour. Serve it alongside a fresh salad or roasted vegetables for a gourmet experience at home. Keywords: Gorgonzola stuffed chicken, strawberry gastrique, gourmet chicken recipe, savory and sweet dinner ideas, elegant chicken recipes.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 120 grams Gorgonzola cheese
- 60 grams cream cheese, softened
- 15 grams fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 1 tablespoon butter
- 200 grams strawberries, hulled and sliced
- 50 grams sugar
- 60 ml red wine vinegar
- 30 ml balsamic vinegar
- 30 ml water
Instructions
Preheat the oven to 375°F (190°C).
In a small bowl, mix the Gorgonzola cheese, cream cheese, and parsley until smooth and well combined.
Carefully cut a pocket into each chicken breast using a sharp knife. Be careful not to slice all the way through.
Stuff each chicken breast with an equal portion of the Gorgonzola mixture, and secure the edges with toothpicks to prevent the filling from leaking out.
Season the chicken breasts all over with salt and black pepper.
Heat the olive oil and butter in a large oven-safe skillet over medium-high heat. Once hot, sear the chicken breasts for 2-3 minutes per side until golden brown.
Transfer the skillet to the preheated oven and bake for 18-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
While the chicken is baking, prepare the strawberry gastrique. In a small saucepan over medium heat, combine the strawberries, sugar, red wine vinegar, balsamic vinegar, and water.
Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, until the strawberries break down and the sauce thickens slightly.
Strain the sauce through a fine mesh sieve into a clean bowl, pressing down on the solids to extract as much liquid as possible. Discard the solids.
Once the chicken is finished cooking, remove the toothpicks and let it rest for a few minutes.
Plate each chicken breast and drizzle with the warm strawberry gastrique. Serve immediately and enjoy!
Nutrition Facts
Calories |
2457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.9 g | 158% | |
| Saturated Fat | 53.1 g | 266% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 798 mg | 266% | |
| Sodium | 4793 mg | 208% | |
| Total Carbohydrate | 78.1 g | 28% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 67.2 g | ||
| Protein | 247.7 g | 495% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 875 mg | 67% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2417 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
