TUSCAN GRILLED CHICKEN WITH WARM GORGONZOLA SAUCE RECIPE - (4.3/5)
Provided by june
Number Of Ingredients 8
Steps:
- Preheat grill to medium-high heat (350 to 400 degrees). Spray grill rack with nonstick, nonflammable cooking spray. Grill chicken, covered with grill lid, for about 7 to 10 minutes per side, or until cooked through. Set aside and keep warm. In a medium sauce pan, add chicken broth and cook over high heat until reduced by half. Stir in cream; reduce heat to medium and cook, stirring frequently, until mixture is reduced by one-third. Add Gorgonzola, garlic, and pepper. Stir until cheese melts and sauce is creamy. Stir in sun-dried tomatoes. Serve chicken with desired amount of Gorgonzola sauce and capers.
TUSCAN GRILLED CHICKEN WITH WARM GORGONZOLA SAUCE
This was a winner in the Paula Deen recipe round up in the Nov/Dec.2009 Cooking with Paula Deen contest. It was submitted by Radelle Knappenberger and cooked and judged by Paula Deen. This recipe features a creamy sauce over chicken and we used the extra sauce on a side of pasta as well. Warning capers are not for everyone. This sauce needs to really thicken and takes time so don't make it when you are in a rush. Weekend recipe for sure. Make the sauce first and when it is almost ready do the grilling. I know it is written the opposite here but it works better that way. If after these caveats you want to make it, do so. It is yummy. It is served over whole breasts but slicing the breasts and drizzling sauce disperses the sauce even more. It is up to you. Enjoy! ChefDLH
Provided by ChefDLH
Categories < 60 Mins
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat grill to medium-high heat (350° to 400°). Spray grill rack with nonstick nonflammable cooking spray.
- Grill chicken, covered with grill lid, for about 7 to 10 minutes per side, or until cooked through. Set aside, and keep warm.
- In a medium saucepan, add chicken broth, and cook over high heat until reduced by half. Stir in cream; reduce heat to medium, and cook, stirring frequently, until mixture is reduced by one-third. Add Gorgonzola, garlic, and pepper. Stir until cheese melts and sauce is creamy. Stir in sun-dried tomatoes.
- Serve chicken with desired amount of Gorgonzola sauce and capers.
- Makes 8 servings.
Nutrition Facts : Calories 254.3, Fat 12.5, SaturatedFat 6.8, Cholesterol 103.8, Sodium 655.6, Carbohydrate 2.6, Fiber 0.4, Sugar 0.3, Protein 31.8
GRILLED TUSCAN CHICKEN
Provided by Food Network
Time 4h15m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the grill to medium-high heat.
- Add the chopped rosemary, olive oil, lemon juice, salt, and pepper to a large resealable plastic bag.
- Using kitchen shears, cut down both sides of the chicken's backbone and remove the backbone.
- Oil the grill grates, remove the chicken from the marinade and place the chickens skin-side down on the hot grill rack.
- Place 2 foil-covered bricks on top of the chicken to weigh it down. Grill 20 minutes, then remove the bricks and flip. Continue cooking for 15 to 20 minutes longer, or until the internal temperature reaches 165 degrees F. Let the chicken rest for 5 minutes before carving.
- Serve the chicken on a bed of arugula with lemon slices.
GORGONZOLA SAUCE
Steps:
- Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
- Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.
HAZELNUT CRUSTED CHICKEN WITH GORGONZOLA SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 22m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F.
- Mix flour, poultry seasoning and garlic powder in a dish. Beat egg whites in a shallow plate or bowl. Place hazelnuts on a piece of waxed paper or plastic wrap on a cutting board or work surface.
- Preheat a nonstick skillet with oven safe handle over medium high heat. Season the chicken with salt and pepper. Turn in flour to dust the breasts, then turn in egg whites, then press breasts into nuts on both sides. Wash hands. Add extra-virgin olive oil to the pan and add chicken. Brown the nuts and chicken 2 minutes on each side then transfer to the oven and finish cooking the chicken through, about 8 minutes.
- In a small pot, warm milk over medium heat. Add cheese and melt it into the milk. Stir in 2 tablespoons of chopped sage and simmer 5 minutes.
- To serve, place chicken on plates and pour a couple of spoons of the Gorgonzola sauce over the center of each piece. Garnish with chopped sage.
GRILLED TUSCAN CHICKEN
Make and share this Grilled Tuscan Chicken recipe from Food.com.
Provided by mightyro_cooking4u
Categories Very Low Carbs
Time 24m
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- Place chicken in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade, turn to coat well.
- Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
- Grill over medium heat 6 to 7 minutes per side or until chicken is cooked through, brushing with remaining 1/4 cup of marinade.
- TEST KITCHEN TIP: For a main dish salad, serve grilled chicken over salad greens, tomatoes, avocados and red onions.
CHICKEN GORGONZOLA
Chicken breasts are sauteed to a golden brown then topped with a rich, savory Gorgonzola sauce. Serve with steamed green beans and fresh crusty bread if you are looking for a winner to impress your dinner guests. This dish is so decadent it tastes exactly as though you ordered it at a fine Italian restaurant, but the secret is how simple it actually is to make! This sauce is also a wonderful accompaniment to pork chops, ravioli, or whatever strikes your fancy! It is very versatile, so the possibilities are endless!
Provided by Spirited Sarah
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 17
Steps:
- Combine basil leaves, 2 1/2 tablespoons olive oil, walnuts, Parmesan cheese, and garlic in a food processor; process until pesto is smooth.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken until golden brown, about 5 minutes per side. Transfer to serving platter.
- Cook and stir mushrooms in a single layer in the same skillet until tender, about 5 minutes. Add onion; cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add half of the Gorgonzola cheese; cook until slightly melted. Pour in wine and stir to scrape up brown bits from the bottom of the skillet. Stir lemon juice, chicken broth, brown sugar, salt, and black pepper into the sauce.
- Bring chicken broth mixture to a boil; reduce heat and simmer until sauce is reduced by 1/4, 3 to 5 minutes. Stir in pesto and return chicken to the skillet. Cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more. Add remaining Gorgonzola cheese and chopped tomatoes.
- Serve each chicken breast on a plate topped with sauce.
Nutrition Facts : Calories 377.4 calories, Carbohydrate 8.4 g, Cholesterol 81.8 mg, Fat 23.3 g, Fiber 1.8 g, Protein 30.5 g, SaturatedFat 6.2 g, Sodium 342.2 mg, Sugar 4.1 g
WARM GORGONZOLA SAUCE
Drizzle this sauce over steak or with your next prime rib dinner, you will think your dining in heaven, I have even served this with roast pork --- this sauce is at it's best served warm so prepare just before eating.
Provided by Kittencalrecipezazz
Categories Sauces
Time 10m
Yield 2 1/2 cups (approx)
Number Of Ingredients 6
Steps:
- In a small heavy saucepan melt butter.
- Add in flour and whisk 1 minute.
- Gradually whisk in cream, wine and chicken broth; boil until the mixture is thick enough to coat the spoon (about 1 minute).
- Add in crumbled Gorgonzola and stir/whisk until the cheese is melted and smooth and the sauce is reduced to desired consistency (about 5-6 minutes).
Nutrition Facts : Calories 594.1, Fat 55.5, SaturatedFat 35, Cholesterol 183.1, Sodium 899.8, Carbohydrate 6.9, Fiber 0.1, Sugar 0.7, Protein 14.4
GRILLED TUSCAN CHICKEN
This is a great recipe to have in the summer months or out on the campfire (if you prep marinade in advance). Prep time includes minimal marinade time
Provided by TishT
Categories Chicken
Time 3h40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In blender or food processor, combine all ingredients except chicken.
- Process until herbs are finely minced.
- Place chickens in large shallow dish and pour marinade over them.
- Cover and refrigerate several hours or overnight, turning several times.
- Grill chicken over medium-hot coals, turning several times and basting with marinade, until crisp and browned, about 40 minutes.
Nutrition Facts : Calories 525.8, Fat 34.7, SaturatedFat 9.9, Cholesterol 172.5, Sodium 174.3, Carbohydrate 4.9, Fiber 0.3, Sugar 1.4, Protein 43.3
TUSCAN GRILLED CHICKEN
Make and share this Tuscan Grilled Chicken recipe from Food.com.
Provided by Shawn C
Categories Chicken Breast
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix Lea & Perrins chicken marinade, lemon juice, olive oil, salt, sun-dried tomato, garlic, and basil leaves into a bowl.
- Place chicken in a zipper type plastic bag.
- Pour marinade over chicken.
- Remove as much air as possible.
- Let sit in marinade for 3 hours, or even overnight in the refrigerator.
- Remove chicken from marinade.
- Place on a grill heated to medium heat.
- Pour a little of the bag marinade on each chicken piece; discard the rest.
- Grill until done.
Nutrition Facts : Calories 199.2, Fat 9.9, SaturatedFat 1.6, Cholesterol 75.5, Sodium 735.9, Carbohydrate 1.2, Fiber 0.1, Sugar 0.5, Protein 25.3
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