Sunday, January 22, 2006

Vodka Gorgonzola Chicken

This is an adapation of Rachel Ray's recipe. As much as I love stinky cheese, the gorgonzola was a little much for me so we decided to add in some spaghetti sauce to lighten the taste. The tomatoes & cheese pair well together and was a big hit in this household.

2 heaping tablespoons all-purpose flour
1 teaspoon poultry seasoning
1 teaspoon garlic powder
2 large egg whites
1 cup chopped pecans
4 boneless, skinless chicken breasts
Salt and pepper
2 tablespoons extra-virgin olive oil
1 cup cream
1/2 cup Gorgonzola
1 jar Vodka Pasta Sauce
2 tablespoons chopped fresh sage leaves, plus extra for garnish – substitute 1 teaspoon dried sage and stir into sauce, if fresh is not available

Preheat oven to 325 degrees F.

Mix flour, poultry seasoning and garlic powder in a dish. Beat egg whites in a shallow plate or bowl. Place pecans on a piece of waxed paper or plastic wrap on a cutting board or work surface.

Preheat a nonstick skillet with oven safe handle over medium high heat. Season the chicken with salt and pepper. Turn in flour to dust the breasts, then turn in egg whites, then press breasts into nuts on both sides. Wash hands. Add extra-virgin olive oil to the pan and add chicken. Brown the nuts and chicken 2 minutes on each side then transfer to the oven and finish cooking the chicken through, about 8 minutes.

In a small pot, warm milk over medium heat. Add cheese and melt it into the milk. Add jar of vodka sauce. Stir in 2 tablespoons of chopped sage and simmer 5 minutes.

I served these chicken pieces over a batch of wide egg noodles and then poured the sauce over the top of everything.



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