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

• Gorgonzola Cheese

  Swiss Valley Farms

  4 oz or 112g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

Directions

1. Preheat oven to 425°F with rack in middle.
2. Slice cheese into 1-ounce pieces.
3. Pat chicken dry, then cut a deep 3-inch-long pocket horizontally in the long curved side of each chicken breast half.
4. Fill each pocket with one-quarter of the cheese. Season chicken all over with 1 teaspoon salt and 1/2 teaspoon pepper.
5. 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.
6. Turn breasts over, then place skillet in oven and bake until just cooked through to 165°, 20 to 25 minutes. Transfer chicken to a platter.
7. 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.
8. 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.

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