Pollo Gorgonzola is a fine Italian dish of chicken breast filled with Gorgonzola cheese, walnuts and spinach and then roasted in the oven and finished off with a cream sauce. It is one of those dishes full of flavour and it deserves centre stage.
Gorgonzola cheese is a delightful creamy cow’s cheese streaked with blue and produced only in Lombardy in northern Italy. Those blue-green veins are the famous penicillin mould. The cheese always melts so well in dishes like this and is often used by cooks of the region to make sauces for both pasta and meat. Walnuts can be added but that’s a slightly different dish to this one that uses spinach. We reproduced this from our local Italian restaurant Amici in Coleford.
Serve with sauteéd mushrooms and fresh steamed broccoli.
If you want another Italian speciality, try Pollo Principessa.
Serves: 4; Preparation time: 15 minutes; Cooking time: 15 minutes.
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Equipment:
Ingredients:
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250g/2 cups double cream or heavy cream
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125g/ 1/4 lb. Gorgonzola (or Dolcelatte) cheese – rind removed
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900g/2 lbs fresh spinach, cleaned, destemmed and chopped into small pieces
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4 skinless and boneless chicken breasts
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salt and pepper to taste
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all-purpose flour to dredge the chicken, about ½ cup
- 2 tablespoons unsalted butter, more as needed
- 1 teaspoon chopped garlic
- 1 cup/240ml shredded mozzarella cheese, preferably whole milk
- 1/2 cup/65g grated Parmigiano-Reggiano cheese
- 1 cup sliced porcini mushrooms
- handful of chopped parsley, for garnish
Preparation:
- In a small bowl, crumble the Gorgonzola, spinach, garlic and some fresh ground black pepper to make a rough paste.
- Take the chicken breasts and cut a pocket into the side of the breast.
- Fill the pocket with as much of the cheese mixture as possible.
- Dredge the filled chicken in the flour, coat evenly on all sides
- Heat a skillet on medium heat, add the butter to warm up and melt, then brown the chicken breasts for about 2 minutes. Some of the mixture may come out but keep. You can add the chicken and mixture to an ovenproof dish for the next part.
- Heat up an oven to 200ºC/390ºF.
- Add the mozzarella cheese and mushrooms to the chicken and place in the oven for up to 12-15 minutes.
- You could add the sliced mushrooms here to the surrounding sauce if you wanted.
- Bake the chicken until browned with the cheese fully melted. Remove from the oven if the cheese is too browned. Check the chicken is cooked through as there should be a small amount of pink. Hold for a few minutes to rest.
- Garnish with chopped parsley and serve.
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