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Mushroom Gorgonzola Stuffed Chicken




Source of Recipe


cooking pleasures


List of Ingredients




2 tbl olive oil, divided
2 c chopped mushrooms
¼ c shallots, chopped
¼ tsp pepper, divided
¼ c crumbled blue cheese
4 boneless skinless chicken breast halves



Recipe



Heat 1 tbl oil in large skillet over medium heat until hot. Add mushrooms and shallots; cook over medium heat 6 to 8 minutes, stirring frequently or until mushrooms are tender and most of the liquid has evaporated. Stir in chopped tarragon, vermouth, ¼ tsp salt, and 1/8 tsp pepper. Cook and stir one minute. Remove from heat and cool to room temp. Stir in cheese.
Heat grill. Place chicken breasts between 2 sheets of plastic wrap; with flat side of meat mallet, pound to flatten chicken to ½". With a small knife, cut pocket in each chicken breast, cutting almost to other side, but not all the way through. Fill each breast evenly with mushroom mixture; secure openings with toothpicks or small skewers. Brush chicken with remaining oil and sprinkle with remaining salt and pepper.
Place chicken on gas grill over medium high heat. Cover and cook 10 minutes or until no longer pink in center, turning once.