The Pioneer Woman Tasty Kitchen
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Chicken Gorgonzola with Sundried Tomatoes

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Level: Easy

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Description

Chicken in a tangy homemade marinade topped with salty gorgonzola and plump sundried tomatoes.

Ingredients

  • 2 cups Balsamic Vinegar, Divided
  • 2 teaspoons Minced Garlic
  • 1 Tablespoon Dijon Mustard
  • ½ whole Lemon, Juiced
  • 1 Tablespoon Honey
  • ⅓ cups Olive Oil
  • Salt And Pepper, to taste
  • 1 pound Boneless, Skinless Chicken Breasts, Pounded To Even Thickness
  • ¼ cups Gorgonzola Cheese
  • ¼ cups Sun-dried Tomatoes In Oil, Drained And Chopped

Preparation

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 the mixture for at least 2 hours.

Over a medium hot grill/grill pan/George Foreman, grill chicken breasts until cooked through, about 2–3 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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