This is a print preview of "Chicken Gorgonzola with Sundried Tomatoes" recipe.

Chicken Gorgonzola with Sundried Tomatoes Recipe
by Schnoodle Soup

Chicken Gorgonzola with Sundried Tomatoes

Chicken in a tangy, homemade marinade topped with salty gorgonzola and plump sundried tomatoes.

Rating: 4.5/5
Avg. 4.5/5 2 votes
Prep time: United States American
Cook time: Servings: 4 Servings

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

  1. 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.
  2. Marinate chicken breasts in mixture for at least 2 hours.
  3. Over a medium hot grill/grill pan/George Foreman, grill chicken breasts until cooked through ~ 2 – 3 minutes each side.
  4. 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.
  5. When chicken is cooked, plate by topping evenly with gorgonzola and sundried tomatoes.
  6. Drizzle the balsamic reduction evenly over cooked chicken.