Chicken W Apples Gorgonzola And Pine Nuts Recipes

CHICKEN W/ APPLES GORGONZOLA AND PINE NUTS

Steps:

• First prep chicken breasts, heat oven to about 375°F and Place chicken breasts in baking dish and brush lightly with olive oil.
• Dust each breast with garlic powder (I have also had success inserting 2-3 whole cloves into each breast) and season chicken with salt and pepper.
• Place in oven for approximately 25-30 minutes until done (use a meat thermometer and check every 10 min to avoid over cooking).
• Heat olive oil in saute pan and saute sliced garlic and chopped onion.
• When onion is near translucent add the apple and cook apple/onion mixture until apple skin begins to turn tan/yellow (I like my apples crisper so I go light yellow, the browner they get the softer the apple and the sweeter the relish).
• When the apples are about done turn down the heat and add the nuts and gorgozola. Heat until cheese begins to melt.
• To serve, spoon apple mixture onto each chicken breast, add a salad and side of steamed veggies for a full meal then enjoy!

GORGONZOLA, GRAPE AND PINE NUT CROSTINI

Steps:

• 1. Preheat broiler and adjust rack so that it is about 4 inches from heat source.
• 2. Beat together cream cheese, mayonnaise, gorgonzola cheese and green onions; season with salt and pepper. Fold in grapes and pine nuts.
• 3. Spread a tablespoon of cheese mixture on each baguette slice.
• 4. Broil until heated and lightly browned, about 3 minutes. Serve immediately.
• *To toast pine nuts: Put pine nuts on baking sheet. Bake in preheated 350 degrees F. until lightly browned, about 7 minutes.

PASTA WITH CHICKEN, SUN-DRIED TOMATOES, GORGONZOLA AND PINE NUTS

Steps:

• Heat 1 tablespoon oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 3 minutes per side. Transfer chicken to plate and cool; do not clean skillet. Cut chicken into 1/2-inch pieces.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; transfer to large bowl.
• Meanwhile, heat remaining 1 tablespoon tomato oil in same skillet over medium-high heat. Add garlic; sauté until tender, about 1 minute. Add sun-dried tomatoes, chicken, basil, broth, cheese and prosciutto to skillet and bring to boil.
• Add sauce to pasta and toss to coat. Season to taste with salt and pepper. Top with pine nuts and serve.

CHICKEN GORGONZOLA

Steps:

• Combine basil leaves, 2 1/2 tablespoons olive oil, walnuts, Parmesan cheese, and garlic in a food processor; process until pesto is smooth.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken until golden brown, about 5 minutes per side. Transfer to serving platter.
• Cook and stir mushrooms in a single layer in the same skillet until tender, about 5 minutes. Add onion; cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add half of the Gorgonzola cheese; cook until slightly melted. Pour in wine and stir to scrape up brown bits from the bottom of the skillet. Stir lemon juice, chicken broth, brown sugar, salt, and black pepper into the sauce.
• Bring chicken broth mixture to a boil; reduce heat and simmer until sauce is reduced by 1/4, 3 to 5 minutes. Stir in pesto and return chicken to the skillet. Cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more. Add remaining Gorgonzola cheese and chopped tomatoes.
• Serve each chicken breast on a plate topped with sauce.

CHICKEN WITH APPLES

Steps:

• Pan fry chicken in half of the butter just until no longer pink in the middle, turning once to ensure both sides are browned.
• Remove chicken from pan and keep in a warm place or cover with foil.
• Core and slice apples as desired. I like to use my apple slicer- looks like a wagon wheel with handles- and then slice each lengthwise to make them thinner. To peel or not to peel- hehehehe- up to you. Likewise, red or green- the choice is yours. I like peel on and red for color!
• Add the rest of the butter, apples and thyme and fry until apples are as crisp or tender as you like.
• Pour apples over chicken and keep warm.
• Deglaze the pan with wine, cider or juice scraping all the yummy bits off the bottom.
• Add the cream- could use reduced fat sour cream or reduced fat or nonfat yogurt to reduce fat/calories. Yogurt will and a nice 'tang' to the sauce.
• Cook until slightly thickened.
• Return the chicken and apple mixture to the pan to make sure apples and chicken are nice and warm.
• When you are satisfied with the temperature of the dish, serve and enjoy!
• Experiment with your favorite herbs and seasonings- I have not tried this but I think a pinch of cinnamon might be really yummy here or maybe some nutmeg -- hmm --.
• Let me know what you think.