How To make Chicken Gorgonzola
2 c Olive oil
2 1/2 tb Garlic, chopped
1 1/2 tb Rosemary
1 1/2 tb Black peppercorns, cracked
8 oz Clarified butter
2 lg Red onions
2 oz White sugar
12 Chicken breasts (6 oz ea)
2 md Zuchinni, cut in sm sticks
18 oz Gorgonzola
In a large saucepan, light saute the garlic, rosemary, and peppercorns. Put aside in container... In the same pan cook the onions and sugar in the butter until the onions are browned. Remove from heat. Charbroil the chicken and zucchini, basting with the olive oil mixture until the chicken is completely cooked (don't overcook the zucchini-). Place chicken breasts along with the butter mixture, zucchini, and remaining oil mixture in a casserole dish. Place the cheese on top of the chicken and bake for 2-4 minutes, until cheese is well melted.
How To make Chicken Gorgonzola's Videos
Chicken breasts with gorgonzola / Пилешки гърди с горгонзола / Petti di pollo al gorgonzola
#chicken #pollo #пилешко #gorgonzola #горгонзола
Chicken breasts with gorgonzola and thyme * video with subtitles in Italian and Bulgarian
Ingredients:
400 g chicken breasts
4 tbsp olive oil
50 ml white wine
4-5 sprigs fresh thyme
q.s. salt
q.s. black pepper
300 ml of milk
200 g gorgonzola
50 g parmesan or cheddar cheese (grated)
the full recipe -
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Pappardelle Gorgonzola - Chef Pasquale
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Today I am going to show you how to make Pappardelle Gorgonzola.
What you will need:
Gorgonzola Cheese
Parmesan Cheese
Any Pasta you like
Butter
Salt and Black Pepper
Parsley
Sage
Pui cu sos de gorgonzola, cel mai bun sos alb pentru carnea de pasare | JamilaCuisine
Pui cu sos de gorgonzola, o reteta simpla si delicioasa pe care o puteti incerca pentru cina din timpul saptamanii. E gata in cel mult 30 de minute si il puteti servi cu orez basmati, couscous sau chiar cartofi. Merge la fel de bine si cu paste.
Pui cu sos de gorgonzola
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Gorgonzola Stuffed Chicken Breasts Wrapped in Bacon | Chicken Recipes | Allrecipes.com
Get the recipe for Gorgonzola Stuffed Chicken Breasts Wrapped in Bacon at:
Elevate your chicken dinner with cheese and bacon! Create a creamy mixture of Gorgonzola cheese, parsley, shallot, garlic and salt & pepper. Create a pocket inside each chicken breast, and fill with the savory cheese mixture, then wrap it all in bacon and bake! Every juicy bite is full of great flavor!
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Islands Cafe : Gorgonzola Chicken
Ben Besiri shows another of the Islands Cafe's signature dishes, Gorgonzola Chicken over penne pasta.
Chicken Gorgonzola
16 years ago, on the opposite corner of the country, Steve proposed to me at our date night restaurant. It was a charming little Italian restaurant called Marzano’s in a converted old house. We sat at our usual table underneath a reproduction of Sir Joseph Noel Paton’s oil painting Hesperus, The Evening Star, Sacred to Lovers and as usual I ordered my favorite dish: Chicken Gorgonzola. I don’t think it’s on the menu anymore, but if we ever go back there, I’ll ask if the chef if he can make it for me one more time.
Until then, here’s my version that I make whenever we are feeling sentimental and nostalgic about our old stomping grounds. The sauce is super-rich and decadent, so go easy and try not to make this too often. Maybe just on stay-in date nights?
Today’s Ingredients:
8 oz bacon, chopped
1 lb chicken thighs, 1-inch pieces
2 garlic cloves, grated
¼ cup dry white wine
¼ cup chicken stock
1 cup heavy cream
1 cup gorgonzola cheese, crumbled
1 cup mozzarella cheese, shredded
1 tsp black pepper
½ TB red pepper flakes
6 cups cooked pasta (depending on shape, about 8 oz dried)
½ cup parmesan cheese, grated
Toppings:
bacon
tomatoes
scallions
Instructions:
1. Cook the bacon until crispy. Drain, leaving a little fat in the pan. Reserve the bacon for later.
2. Brown the chicken on all sides without cooking all the way throught. It will continue to cook as you build your sauce.
3. Add garlic and stir for just a minute.
4. Add white wine and deglaze the bottom of the pan. Get all those good browned bits up.
5. Add chicken stock and heavy cream and stir occasionally as the sauce begins to thicken just a bit.
6. Add gorgonzola and mozzarella cheeses and stir until the cheese melt into the sauce.
7. Add black pepper and red pepper flakes and continue to stir. This is when the sauce really starts to thicken.
8. Add cooked pasta and stir to get the sauce into all the nooks and ridges.
9. Add parmesan cheese and mix in for just a minute before pulling the pan off the heat.
10. Let the pan sit for 5-10 minutes to let the sauce thicken even more, then serve with toppings.
P.S. If you’re ever in that area of Washington, stop in and have a glass of red for me!
Marzano Restaurant
516 Garfield St. S.
Parkland (Tacoma), WA 98444