If you aren't a Gorgonzola fan, try crumbled goat cheese instead. Serve with mashed sweet potatoes and steamed sugar snap peas or asparagus.
1 teaspoon paprika
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
4 (6-ounce) skinless, boneless chicken breast halves
1/4 cup port or other sweet red wine
1/4 cup fat-free, less-sodium chicken broth
1 tablespoon butter
1/4 cup (1 ounce) crumbled Gorgonzola cheese
How to Make It
To prepare chicken, heat a large nonstick skillet over medium-high heat. Combine paprika, thyme, salt, and pepper; rub evenly over chicken. Lightly coat pan with cooking spray. Add the chicken to pan; cook 4 minutes on each side or until done.
To prepare sauce, combine port and broth in a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes or until reduced to 1/4 cup. Remove from heat; stir in butter until melted. Spoon sauce over chicken, and sprinkle with cheese.