Cooking is what energizes us after long and stressful days at work. Daniel and I may start our dinner cooking endeavors begrudgingly, but we almost always finish uplifted and full of joy. Our longing for healthy, yet delicious dinners is what inspires our creativity; our quest for locally grown veggies is what takes us to the Boulder farmer's market weekend after weekend and challenges us to try new veggies; and our dinner parties are what so often bring friends around the table to share stories and grow closer.
So while the recipes are good, the company is better. And it was this August evening gathering that inspired it all...
Pancetta, Sundried Tomato, and Mushroom Stuffed Chicken Breast with a Gorgonzola and Walnut Cream Sauce
Stuffed Chicken Breast
- 6 boneless skinless chicken breasts
- 1/3 cup sundried tomatoes
- 1 package pancetta
- 1 small package sliced mushrooms
- 1/3 cup shredded mozzarella
- 2 cloves garlic (minced)
- 2 tablespoons olive oil
- cooking twine
Begin by pounding the chicken breast to an even thickness (ours was approximately 1/4 to 1/2 inch thick). Sauté the mushrooms in olive oil and garlic until the juices are released. In a separate pan, sauté the pancetta until cooked through and slightly crispy.
Assemble the chicken breast by spreading a thin strip of each ingredient in the center of the breast. Roll the chicken breasts and secure using cooking twine.
Grill the chicken breasts on medium to medium-high heat for approximately 15-20 minutes. Flip the chicken breasts halfway through cooking.
Gorgonzola and Walnut Cream Sauce
- 1 package poultry herbs
- 1 clove garlic (minced)
- handful of walnuts, chopped
- 1 tablespoon olive oil
- 8 ounce package gorgonzola cheese
- 1/4 cup milk

We served the chicken breast with a side of mushroom risotto and fresh green beans. Look for our risotto recipe to be posted soon!
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