Title almost says it all. I’m back at school. Despite living alone (and absolutely hating cooking for one), I have awesome friends who on occasion are willing to come over and eat my more-than-one-person meals. This time I decided to take one of my favorite pairings (apple and gorgonzola) and combine it with a college-student staple to create an even fancier chicken and rice.
N.B. You will probably have more than enough stuffing, but that’s fine: it works as a side.
CHICKEN WITH APPLE AND GORGONZOLA STUFFING
- 4 chicken breasts, skinless and boneless
- Approximately 6-8 ounces gorgonzola
- One cup wild rice mix
- 2 small Fuji apples, finely chopped
- Approximately 1-2 ounces butter
- Pam, or similar spraying substance
- Salt and pepper, to taste
- Make rice. Let it cool.
- While the rice is cooking, take the chicken breasts and pound them until they’re very thin. For fun, I use a meat tenderizer for the pounding. For easy clean-up, I place Saran wrap underneath and on top of the breasts.
- Preheat the oven to 375*F.
- When the chicken is thin, season both sides with salt and pepper.
- When the rice is cool, add the chopped apple and the gorgonzola.
- Scoop the rice/apple/cheese mixture into the middle of the breasts. Roll the breasts up (like you would a burrito), and secure with toothpicks.
- Spray a baking tray with Pam and place the chicken on the tray. (Optional) Shave butter onto the tops of the chicken breasts.
- Bake for approximately 30 minutes, or until golden and oozing.