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Chicken stuffed with Gorgonzola
Ingredients:
- 4 Boneless Chicken Breasts, skin still on
- 3 tbsp Olive Oil
- 450g/1lb Taglietelle
For the stuffing
- 50g/2oz Mascarpone Cheese
- 50g/2oz Gorgonzola Cheese
- 2 teasp Fresh Marjoram, chopped
For the Sauce
- 120ml/4fl.oz. Dry White Wine
- 3 tbsp Double Cream
- 100g/4oz Gorgonzola, cut
- into small pieces
To Garnish
- Chilli Powder
- Fresh Marjoram, chopped
Preparation:
1. Preheat the oven to 180C, 350F, Gas mark 4. Using your fingers, ease the skin away from each chicken breast to form a pocket - it should still be attached to the breast at the edges. Rub the flesh with a little olive oil.
2. In a bowl, mash the stuffing ingredients together and mix well. Divide between the breasts, pushing it into the pockets then ease the skin back over the stuffing to seal well.
3. Lay the breasts skin side up in a shallow ovenproof dish and cook for 25 minutes.
4. Meanwhile, in a small pan, reduce the wine by half by boiling rapidly, then add the cream and boil until slightly thickened. Remove from the heat and stir in the cheese until melted; set aside.
5. Cook the tagliatelle according to the packet instructions; drain well and add the remaining olive oil, stirring well to coat.
6. Preheat the grill to high and pop the chicken under it to add a little extra colour, then slice on the diagonal.
7. To serve - place a mound of pasta in the centre of each plate, spoon over the sauce and sprinkle with marjoram and chili powder. Lay the chicken around it. Serve immediately.
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