Rosemary Gorgonzala Chicken

Preheat oven to 425°F.

Combine cheese and rosemary in a bowl and mix together.

Rinse and pat chicken dry, then cut a deep 3-inch-long pocket horizontally in the long curved side of each chicken breast half. Fill each pocket with one quarter of the cheese mixture. Season chicken all over with salt and pepper.

Heat oil in an oven-safe 12-inch heavy skillet over medium-high heat until it shimmers. Place chicken, skin side down, in the skillet and cook, undisturbed, until golden brown, about 4 minutes. Turn breasts over, then place the skillet in the oven and bake until just cooked through, 20 to 25 minutes. Transfer chicken to a platter.

Return skillet to the burner (handle will be very hot) and add water and vinegar. Boil, stirring and scraping up any brown bits and melted cheese, until sauce thickens slightly, about 3 minutes. Serve chicken with the sauce, wild rice and steamed veggies.