There is no dry chicken allowed in my house. I will throw it out the window.
That’s why my favorite chicken dish is completely easy (three ingredients, one pan) and stays incredibly moist (because it’s stuffed with gorgonzola cheese).
Want to give it a try?
Grab four chicken breast halves, bone-in. Here’s where natural, organic, cage-free, monkey-tamed, no-ruffled-feathers birds come into play. I’m no (longer a) hippie, but I buy hippie chickens. Spend the extra $1 per pound, my friends.
Rinse ‘em and pat dry.
You’ll also need about 1/2 a cup of gorgonzola cheese. 3/4 if you really love stinky cheese. I do.
Find one sprig of rosemary. I clipped mine from the massive rosemary bush that is taking over my back garden. I think that thing is going to envelop the house soon.
De-stem the rosemary and give it a nice fine chop.
Would we call these needles? These are the kind of questions that keep me up at night.
Sprinkle the rosemary in with the cheese and stir it on up.
Now would also be a good time to preheat your oven to 425°.
Make a slit in the long, curved side of the chicken breasts. It needs to be about 3″ long and as deep as you can manage.
Stuff each breast with a quarter of the cheese mixture. Stuff it in there real good—we don’t want any lost cheese. It would be a sacrilege.
Season well with salt and pepper.
Sorry. I couldn’t resist.
Heat one tablespoon of oil in an oven-safe skillet over medium-high heat. If it’s shimmering, ya know it’s ready.
Throw in the chicken, skin side down. Let ‘em cook for about 4 minutes undisturbed. They’ll snap, crackle and pop, but that’s okay. It’s just the skin getting crispy brown and delicious.
Flip ‘em over and throw the whole shebang in the oven for about 20-25 minutes, depending on the size of your breasts.
I wasn’t giggling. You must be thinking of someone else.
If you want to get all technical you could stick a meat thermometer in one of those lovely breasts. But if you have chicken intuition, like me, you just know when they’re done.
And these beauties are perfect. See that gooey cheese? Perfection, my friends. Perfection.
Move those puppies to a platter.
Put the skillet back over a burner on medium-high heat. Add a few tablespoons of balsamic vinegar and a few tablespoons of water.
Give it a good whisking and let it boil for a few minutes so it reduces. Make sure to mix in all of those browned bits on the sides of the pan. If you don’t, the chicken gods will whack you over the head with your own shoe.
I know. They’re vicious. Don’t shoot the messenger.
When the sauce is ready, go ahead and pour it over the chicken.
You could serve this with fancy-dancy sides, but I like to keep it simple—mixed greens with walnuts and apples in a garlic vinaigrette.
I love, love, love this stuff. The skin is crisp, the meat is moist, and inside there’s a creamy layer of gorgonzola with a hint of rosemary.
Make an easy dinner this week for your nearest and dearest.
Happy New Year’s Eve!
Rosemary Gorgonzola Chicken
- 4 chicken breast halves with skin and bones
- 1/2 to 3/4 cups Gorgonzola cheese, crumbled
- 1 teaspoon fresh rosemary, minced
- 1 tablespoon vegetable oil
- 2 tablespoons water
- 2 tablespoons balsamic vinegar
Preheat oven to 425°F.
Combine cheese and rosemary in a bowl and mix to combine.
Rinse and pat chicken dry, then cut a deep 3-inch-long pocket horizontally in long curved side of each chicken breast half. Fill each pocket with one quarter of cheese mixture. Season chicken all over with salt and pepper.
Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Place chicken, skin side down, in skillet and cook, undisturbed, until golden brown, about 4 minutes. Turn breasts over, then place skillet in oven and bake until just cooked through, 20 to 25 minutes. Transfer chicken to a platter.
Return skillet to 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 sauce.