Chicken Gorgonzola Unverified!

Yield: 12 servings


  • 8 oz clarified butter
  • 3 lb Spanish onions, julienned
  • 1/4 cup granulated sugar
  • 12 boneless, skinless chicken breasts, flattened
  • 1 1/2 lb zucchini, bias cut 1/4" thick
  • 2 cups herbed olive oil
  • 18 oz Gorgonzola cheese, crumbled


Heat pan over medium heat and melt butter. Add onions and sugar and cook until onions are well browned -- about 20 minutes. Set aside.

Marinate chicken and zucchini separately in 1 cup each herbed olive oil Char-broil or grill chicken for 3-5 minutes per side or until done.

For each chicken breast, arrange 3 slices zucchini and top with chicken breast. Add 1/3 cup of caramelized onions and 1 1/2 oz Gorgonzola to each. Bake at 325F for 3 minutes or until softened.

Herbed oil:

2 cups olive oil, heated to 325F. Remove from heat and add 2 1/2 Tbl garlic, minced; 1 1/2 tbsp rosemary; 1 1/2 tbsp black peppercorns, cracked. Cool and strain.