Gorgonzola Chicken Breasts

Ingredients

• Water

  Plain, clean water

  ⅓ cup or 79g

• Balsamic vinegar

  2 ½ tbsp or 40g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Roquefort cheese

  4 oz or 113g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  4 full breast (both fillets) or 1.16kg

Directions

1. Slice cheese into 4 1-ounce pieces.
2. Preheat oven to 425F with rack in middle.
3. Pat chicken dry, then cut a deep 3-inch-long pocket horizontally in long curved side of each chicken breast half. Fill each pocket with one quarter of cheese. Season chicken all over with 1 teaspoon salt and 1/2 teaspoon pepper.
4. Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Place chicken, skin side down, in skillet and cook, undisturbed, until golden brown, about 4 minutes. Turn breasts over, then place skillet in oven and bake until just cooked through, 20 to 25 minutes. Transfer chicken to a platter.
5. Return skillet to burner (handle will be very hot) and add water and vinegar. Boil, stirring and scraping up any brown bits and melted cheese, until sauce thickens slightly, about 3 minutes. Strain through a fine-mesh sieve into a heatproof measuring cup, then skim off excess fat. Season with salt and pepper. Serve chicken with sauce.