Gorgonzola-Stuffed Chicken Breasts with Strawberry Gastrique

Ingredients

• Sauce:
• 1 cup chopped strawberries
• 1/2 cup sugar
• 1/2 cup red wine vinegar
  
• 1/3 cup chicken stock
  
• 1/4 teaspoon ground coriander
• 
  Chicken:
• 1/4 cup (1 ounce) crumbled Gorgonzola cheese
• 2 teaspoons thyme
• 2 ounces bacon, chopped
• 3 skinless, boneless chicken breast halves
• Cooking spray
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Preparation

1. To prepare sauce, place strawberries in a small, heavy saucepan; partially mash with a fork. Stir in sugar, vinegar, broth, and coriander; bring to a boil. Reduce heat, and simmer until reduced to 2/3 cup (about 30 minutes), stirring occasionally. Strain mixture through a sieve over a bowl; discard solids.

2. To prepare chicken, combine cheese, thyme, and prosciutto in a bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket; spoon 3 tablespoons cheese mixture into each pocket.

3. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Sprinkle both sides of chicken evenly with salt and pepper. Add chicken to pan; cook 5 minutes or until browned. Turn chicken over; cook 4 minutes or until done. Serve with sauce.

This is from Cooking Light with a few modifications based on what I had on hand. Served with a romaine salad and garlic rosemary potatoes.