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Chicken Gorgonzola with Sundried Tomatoes
Chicken in a tangy, homemade marinade topped with salty gorgonzola and plump sundried tomatoes. Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 cups balsamic vinegar, divided
- 1/3 cup olive oil
- 1 Tbsp Dijon mustard
- 1 Tbsp honey
- juice 1/2 lemon
- 1/4 cup gorgonzola cheese, crumbled
- 1/4 cup sundried tomatoes in oil, drained and chopped
- Salt and pepper
Directions
- In a large bowl or 9 x 13 Pyrex dish, whisk together 1 ½ cups balsamic vinegar, garlic, Dijon, lemon juice and honey. While constantly whisking, incorporate olive oil. Season with salt and pepper.
- Marinate chicken breasts in mixture for at least 2 hours.
- Over a medium hot grill/grill pan/George Foreman, grill chicken breasts until cooked through ~ 2 â 3 minutes each side.
- While chicken is cooking, heat a small skillet over medium-high heat and add remaining ½ cup balsamic. Continue to cook down until it resembles a thin maple syrup and the flavor is sweeter than it would be out of the jar, about 5 minutes.
- When chicken is cooked, plate by topping evenly with gorgonzola and sundried tomatoes.
- Drizzle the balsamic reduction evenly over cooked chicken.
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