Gorgonzola-Stuffed Chicken Breasts

Ingredients

3 Tbls olive oil

3 Medium onions - sliced

1/2 C Gorgonzola cheese, crumbled

1/3 C chopped walnuts, toasted

4 Boneless skinless chicken breast halves (1.5 pounds)

1/2 C finely chopped walnuts

1/2 C cornmeal

salt and pepper

3 Tblsp melted butter

2 Tblsp butter

1 Tblsp olive oil

In medium heavy skillet, heat 3 tblsp olive oil and add the onions.  reduce the heat to low ad cook until deep brown, about 25 minutes.  Transfer to a bowl and let cool.  Stir in the cheese and toasted walnuts.  Cover and refrigerated until ready to use.  

Flatten chicken breasts to 1/4 inch thick.  Spoon 1/4 of the filling onto each breast and spread to within 1/2 inch of the edges.  Fold about 1/2 inch of each long side over the filling.  Press down firmly and roll the breasts, starting with the narrow end.  Keep folded edges tucked in and secure with a toothpick.  

In a small bowl, combine the rest of the walnuts, cornmeal, and salt and pepper.  Roll the chicken breasts in the melted butter and then in the cornmeal mix.  In a medium skillet, over medium heat, heat the rest of the butter and olive oil until foaming.  Add the chicken, seam side down and cook, turning every few minutes until the crust is well browned and the chicken feels firm when pressed, about 18 minutes.  

Our Review

This wasn't that great.  It needed more salt and tasted fairly bland.  The cheese and onion mix itself was good.