Chicken Cutlet w/Asparagus and Gorgonzola

I have been away from this blog for FAR too long, and to those of you still reading, I apologize. Life takes twists and turns and some of those twists and turns led me away from the internet for a while. However, I am back. And I have an AWESOME recipe for you, easy-peasy and delicious. If you don’t care for the sharpness of the Gorgonzola, you can substitute Swiss or feta. My philosophy about cooking is to go with your instincts and your taste buds. And ANYBODY can make this. And I must confess, I stole the idea from my ex-boyfriend. Let’s hope he doesn’t read my feed on Facebook.

4 boneless chicken breasts, split and pounded very thin
1 lb. asparagus, washed, trimmed of woody ends
1/2 lb. Gorgonzola cheese, crumbled
5 cloves garlic, minced fine
Olive oil
Salt & freshly ground pepper to taste
1. Preheat oven to 350.

2. Heat olive oil (enough to cover bottom of pan) in large pan over medium heat. Be careful that it doesn’t start to smoke.

3.  Turn the heat to high and quickly saute  the asparagus with the minced garlic til just greened up, about 3 minutes. Remove from heat.

4. Place cutlets on a cutting board, season with salt and pepper to taste. With each cutlet. place 2-3 asparagus spears (try to incorporate some of the garlic). Sprinkle with Gorgonzola (don’t overdo – a little goes a long way). Roll up and place, with the rolled side down so they stay rolled, in a lightly greased (with olive oil) baking dish. Repeat with each cutlet. Sprinkle the remaining cheese on top of the rolled up cutlets.

4. Bake at 350 for about 20 minutes or until the chicken is cooked through. Remove baking dish from oven and place under broiler for just a few minutes, until the cheese is bubbly and the chicken is brown. Remove from broiler and serve immediately.

This recipe serves 4, or more if you have light eaters. It’s absolutely delicious – I just made it last night.

See you guys around the kitchen!


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