Monday, May 16, 2011

Chicken (or Pork) with Gorgonzola and Apricots

This is a great recipe for a week-night dinner party. It's quick, easy, and has a great combination of flavors. The original recipe uses pork medaillons and I have made that dish several times. When I made the meal plan for this week, I thought about this dish. As we hadn't had chicken in a while, I thought I'd try this new version. I wasn't completely sure whether the gorgonzola wouldn't be too strong for the chicken but it worked out fine. If pressed, though, I have to admit that I do prefer the version with pork.

4 boneless, skinless chicken thighs or 12 pork medaillons (about 1 inch thick)
salt and pepper
garlic powder
1-2 tbsp oil
12 canned apricot halves, drained
5-6 ounces Gorgonzola cheese, in 1/8 inch slices

Preheat oven to 400°F. Season meat with salt, pepper and garlic powder. Heat oil over medium-high heat. Add meat and cook 5 minutes per side. Place meat in an oven-proof dish in one layer. Place apricots and then cheese on top of meat. Bake for about 10 minutes until cheese is melted. Serve with mixed greens and baguette slices.

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