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Add a photoChicken in a tangy, homemade marinade topped with salty gorgonzola and plump sundried tomatoes.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 cups balsamic vinegar, divided
- 1/3 cup olive oil
- 1 Tbsp Dijon mustard
- 1 Tbsp honey
- juice 1/2 lemon
- 1/4 cup gorgonzola cheese, crumbled
- 1/4 cup sundried tomatoes in oil, drained and chopped
- Salt and pepper
Directions
- In a large bowl or 9 x 13 Pyrex dish, whisk together 1 ½ cups balsamic vinegar, garlic, Dijon, lemon juice and honey. While constantly whisking, incorporate olive oil. Season with salt and pepper.
- Marinate chicken breasts in mixture for at least 2 hours.
- Over a medium hot grill/grill pan/George Foreman, grill chicken breasts until cooked through ~ 2 â 3 minutes each side.
- While chicken is cooking, heat a small skillet over medium-high heat and add remaining ½ cup balsamic. Continue to cook down until it resembles a thin maple syrup and the flavor is sweeter than it would be out of the jar, about 5 minutes.
- When chicken is cooked, plate by topping evenly with gorgonzola and sundried tomatoes.
- Drizzle the balsamic reduction evenly over cooked chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 244g | |
| Recipe makes 4 servings | |
| Calories 405 | |
| Calories from Fat 190 | 47% |
| Total Fat 21.5g | 27% |
| Saturated Fat 4.32g | 17% |
| Trans Fat 0.02g | |
| Cholesterol 49mg | 16% |
| Sodium 238mg | 10% |
| Potassium 369mg | 11% |
| Total Carbs 27.59g | 7% |
| Dietary Fiber 0.1g | 0% |
| Sugars 24.56g | 16% |
| Protein 19.66g | 31% |
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Comments
October 11, 2011I will bet that balsamic vinegar and cheese is a great combo. Quite gourmet... lovely presentation!1 reply
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