How To make Chicken with Arugula and Gorgonzola Cheese
How To make Chicken with Arugula and Gorgonzola Cheese
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4 chicken breast halves without skin 5 tbsp lemon juice 3 tbsp light soy sauce 2 tbsp balsamic vinegar 2 tbsp dried basil 2 cloves garlic -- minced 1/8 tsp black pepper 16 arugula leaves Combine all ingredients except cheese.Marinate overnight. Grill on one side for 4 minutes. Turn over and add crumbled cheese and contine to cook until cheese melts and chicken is cooked. Serve over a bed of arugula.
How To make Chicken with Arugula and Gorgonzola Cheese's Videos
Peach and Gorgonzola Chicken Pizza Recipe
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Ditch the tomato sauce and give pizza a makeover by topping with fresh peach slices and two types of cheese. A drizzle of tangy balsamic reduction provides the perfect balance to the sweet summer fruit.
Ingredients
1 (10-ounce) prebaked thin pizza crust (such as Boboli)
Cooking spray
1 teaspoon extra-virgin olive oil
1/2 cup (2 ounces) shredded part-skim mozzarella cheese, divided
1 cup shredded cooked chicken breast
1/3 cup (about 1 1/2 ounces) crumbled Gorgonzola cheese
1 medium unpeeled peach, thinly sliced
1/3 cup balsamic vinegar
Preparation
1. Preheat oven to 400°.
2. Place pizza crust on a baking sheet coated with cooking spray. Brush 1 teaspoon extra-virgin olive oil evenly over crust. Top evenly with 1/4 cup shredded mozzarella cheese, chicken, Gorgonzola cheese, and peach slices. Top with remaining 1/4 cup mozzarella. Bake at 400° for 11 minutes or until crust browns.
3. Place vinegar in a small saucepan over medium-high heat; cook until reduced to 2 tablespoons (about 5 minutes). Drizzle balsamic reduction evenly over pizza. Cut pizza into 8 wedges.
Hannah Klinger, Cooking Light
MAY 2011
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Chicken and Arugula Pita Pockets
Pear and Walnut Flatbread with Gorgonzola, Arugula and Balsamic Glaze
This Walnut Pear Flatbread is so easy – made extra delicious with caramelized onions, gorgonzola, and finished with balsamic glaze. It can also be gluten-free friendly. Recipe by Fit Mitten Kitchen.
For more details visit
Arugula Salad with Blue Cheese Recipe by Chef Michael Symon
In this cooking video, The Chew host, Chef Michael Symon shows how to make a gourmet salad -- an ideal starter to a hearty meal or enjoyable all by itself. Savory Wisconsin Blue cheese enriches the recipe with a creamy peppery flavor, and the sweet and spicy combination of honey and Dijon drizzled over apple and arugula adds just the right amount of zest to this delicious salad. Complete recipe at
Mustard Crusted Chicken Recipe: The Chef's Pantry
Mustard Crusted Chicken Recipe: Join Chef Dave Becker of Sweet Basil and Anna Rossi in #TheChefsPantry for a yummy chicken dish! COOK WITH US: 1# boneless and skinless Chicken Thighs (pounded) 2T Dijon mustard 2T Extra Virgin Kosher Salt Cracked Black Pepper 1# Parsnips (quartered the long way. Basically long spears) 1/2 Spanish Onion (thinly sliced) 1 T Garlic (minced) 4 dried Figs (sliced) 4 dried Plums (sliced) 2 cups Marsala Wine (as good as you can find without looking too hard) 1 t fresh Sage (chopped) 3 T Gorgonzola Cheese 1 tub of Baby Arugula 1/2 fresh lemon 2 T Extra Virgin
Preheat oven to 375. Heat two skillets on medium heat. In a mixing bowl, add the mustard, slowly whisk in the olive oil. Season the chicken with salt and pepper. Coat the chicken in the oil and mustard. Sear the chicken in one of the pans.
While the chicken is searing, slice the parsnips.
Add a little oil to the other pan and add the parsnips. Season with salt and pepper.
Flip the chicken and then add the garlic and onions.
Place the skillet with the parsnips in the oven.
Once the onions and garlic begin to brown add the Marsala, add the prunes, and figs.
Place that skillet in the oven.
Lay the plates down and set the table.
When the parsnips are brown divide them up on the plates, next check the chicken thighs. They should be fork tender. Divide them between the plates. Spoon the jus over the chicken and parsnips.
Toss the arugula with fresh lemon and olive oil and sage. Place a small pile of the arugula atop the chicken and then divide the gorgonzola between the dishes.
6.salad bowl Whisk 2 medium cast iron skillets Knife Cutting board
Chicken Thighs (boneless and skinless) Evoo Kosher Salt cracked Pepper Dijon Mustard Fresh Garlic Spanish onion Dried Figs Dries prunes Arugula 1 lemon Gorgonzola or Blue Cheese Parsnips 4
How to Make Restaurant Style Arugula Salad with Balsamic Vinaigrette | The Frugal Chef
How to make restaurant style arugula salad with balsamic. Health benefits of arugula. Rocket salad.
This arugula salad is loaded in nutrients and is very tasty. All of the flavors mesh beautifully and actually tame down the bitterness. We are going to toast some walnuts and make our salad with them plus arugula (rocket), blue cheese, red onion and pears. we will ten make a balsamic vinaigrette dressing that will give it a final and wonderful touch. Delish!
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Arugula Salad
1 cup walnuts — chopped 1 - 5 oz (142 grams) bag of arugula 1 green pear (not too soft) — cored and chopped with the skin 1/4 of a red onion — finely sliced 1/2 cup blue cheese crumbles
FOR THE SALAD -
Place the chopped walnuts in a small skillet and toast for a few minutes. Shake the pan occasionally. They will be ready when you can smell them and they are lightly toasted. Be careful not to burn the nuts. Remove from the heat and cool down.
Place arugula in a bowl. Add the pear, cooled walnuts, red onion and blue cheese. Toss.
1/3 cup olive oil 1/3 cup balsamic vinegar 1/2 teaspoon honey 1/2 teaspoon Dijon or yellow mustard
FOR THE DRESSING -
Place the olive oil in a jar with a lid. Add the vinegar, honey, mustard, salt and pepper. Secure the lid on the jar, tightly.