Recipe - Ludgers Roasted Chicken Breast Stuffed With Gorgonzola

4 Chicken breast halfs with
skin and bone
5 ounce Gorgonzola cheese, mashed,
divided into 4 equeal parts
2 tablespoon Olive oil
2 cup Dry white wine
1/8 One fourth teaspoon salt
Freshly ground black pepper
to taste
1 cup Seedless black grapes,
halved
1 Green apple, cored, halved,
thinly cut or sliced up in half moons
2 tablespoon Chopped parsley

Cut a pocket in each chicken breast. Stuff with the Gorgonzola. Preheat a
12inch skillet on mediumhigh heat. Add the olive oil to the pan and
place the chicken breasts skinside down in the pan. Brown the skin and do
not turn the chicken. Place in a preheated 350degree oven 25 minutes, or
until the chicken tests done.

Remove the chicken from the pan and keep war. (Spoon any of the melted
Gorgonzola left in the pan over the chicken.) Pour the fat from the pan
and place back on the stove. Add the wine and reduce by a third, about 57
minutes. Pour in any juices that have collected around the chicken.

When the liquid has thickened, season with salt and pepper and add the
grapes and apples. Cook briefly until the apples are just starting to
soften.

Sprinkle the sauce with parsley and spoon over the chicken. Serve with
rice or orzo pas and steamed vegetables.

4 servings: approx prep time 25 minutes From "Seattle" America's Wet
Dream

From: Chris Wurgler

* The Polka Dot Palace The BBS for Homemakers! 12018223627 * Posted
by FAYLEN on 090595

Posted to MCRecipe Digest V1 #709 by Lisa Clarke lisa@gaf.com on Aug 1,
9