caramelized onion & roasted garlic stuffed chicken with prosciutto & gorgonzola sauce
wow, so that was quite a long title i just wrote for this post… phew! i was originally going to include spinach in the recipe as well, imagine how word-y that could have gotten 😉 happy 2013 everyone!! i can’t believe it’s been almost a month since my last post… for all of you who have been anxiously awaiting the turn out of the chili cookoff i mentioned in the jalapeno & cheddar cornbread recipe, sadly the contest didn’t end up happening this year. a flu bug made its way into out house over the holidays and ended up knocking out quite a few family members so we had to call off the shindig until next year. since i didn’t get any shots of when i tested out the recipe here, i want to wait to post it until i make it again so you can visually see how yummy it is!
for those of you who may have joined in the fun here at three blondes and a tomas over the holidays after being sent here from the purlbee, welcome and i hope you enjoy the recipes i post and the tidbits that often come along with them! i can not believe 2012 is over – it was quite a whirlwind with the first year of grad school completed, getting married, having andrew back from afghanistan, and going gluten-free just to name a few events! i can’t wait to see what 2013 has in store for us!!
for my first recipe of the 2013 year, i decided to make something i haven’t really played with in a long while… stuffed chicken. i have been very into roasting garlic as of late (so easy and so amazing), and i made a risotto for new years eve that had gorgonzola cheese in it, both of which inspired this recipe! the flavors are quintessential winter to me, and evoke a sense of warmth and comfort, while not being too incredibly bad for my “holiday” waist line (which i plan to promptly leave in the dust with all the put away christmas decorations now that i am home!). i hope you all had a wonderful holiday season and that 2013 has gotten off to a great start!
1 head garlic
1 sweet onion, julienned
1/8 cup white wine
4 skinless chicken breasts, butterflied
salt & pepper
1 T chopped sage
1 T chopped thyme
4 pieces prosciutto ham
1 T butter
1 T olive oil
4 oz gorgonzola cheese
2 T butter
1/2 cup white wine
1 cup milk
preheat oven to 400 F.
cut off the top of the garlic bulb and set the whole bulb into a large piece of tin foil. drizzle 2 T olive oil over the top of the bulb, then seal the tin foil loosely around the garlic. set in an safe baking dish and bake for 30-40 minutes. when the garlic is done, allow it to cool, then squeeze out the roasted garlic from the skins and roughly chop it. set aside. turn the oven down to 350 F.
while the garlic is roasting, caramelize the sliced onion. saute the onion in olive oil over medium high heat, tossing occasionally so that the onion doesn’t burn. add in the white wine when the onions are very soft and golden. allow the wine to cook off, then lower the heat to low/medium and continue to caramelize the onions for another 10-15 minutes. set aside.
butterfly the chicken breasts and gently pound them to tenderize and allow them to lay flat. season all four breasts with salt and pepper. divide the herbs between the 4 breasts and sprinkle then on the inside of each chicken breasts. divide the roasted garlic between the 4 breasts and spread it over one inside half of each breast. divide the caramelized onions between the 4 breasts and spread them over one half of the butterflied chicken breast. fold the butterflied chicken back over so it looks like a whole breast with the top side up. place a piece of prosciutto flat over the top of each piece of chicken breast.
melt 1 T butter and 1 T olive oil in a large cast iron skillet to medium/high heat. when the pan is hot, place two of the breasts (or however many fit so that they aren’t crammed in) with the prosciutto side down. cook for 2-3 minutes per side. take out those breasts and repeat the cook time with the remaining breasts. when all 4 have been sauted, place them all back in the same pan and put in the 350 F oven for 20 minutes.
when the timer goes off, remove the skillet from the oven, and place the breasts on a separate plate. in the hot pan, place all the sauce ingredients in over medium heat and whisk together. when the butter and cheese are melted, put the breasts back in the pan and allow the sauce to cook for another 5-10 minutes. to serve, plate the chicken, then top with the sauce and enjoy!