Gorgonzola-Stuffed Chicken Breasts with Strawberry Gastrique

I didn't have sherry vinegar so I used red wine vinegar in the sauce...I'd definitely have to get the real deal in order to try this again. The sauce was a little overwhelming with the wrong stuff.

Love it. It was perfection!

A perfect company dish. I can't wait to have another dinner party so I can serve it again. I used Canadian bacon.

YUM!!! Definitely a keeper...soo good and elegant too!

Excellent recipe. I'd recommend saving the solids when straining the sauce. They made a wonderful sweet-tart strawberry jam on toast the following day. Like some of the other readers, I had to cook the chicken a bit longer before it was done.

This was restaurant quality food! I made this for my mother and I the other day and we about fell over it was so good. I paired it with Roasted Thyme Red Skin Potatoes, but I think I'd do raosted Cauliflower next time. The chicken was to die for!!! I certainly will be making this again. And aside from the half hour cook time on the gastrique (which is so worth it), the chicken was super easy. The only thing I would do different next time is to pound the chicken down flat and even, then fold it over the stuffing and pin it with toothpicks, and broil or bake it. I had a hard time getting my big fat breast to cook evenly (or at least use a lid).

I loved the idea of using fresh fruit for a sauce, and this recipe didn't disappoint me! I used turkey bacon instead of prosciutto because it is what I had on hand. My husband hates blue cheese, but didn't seem to mind the Gorgonzola. I served it with whole wheat cous cous with lemon zest and a spinach salad.

This was delicious! I also used bacon instead of prosciutto, and I doubled the gastrique. I found that it doesn't heat up very well as leftovers, though.

I thought this was very good. Like one other reviewer I substituted bacon for the prosciutto and I also had no sherry vinegar so I used half balsamic vinegar and half cooking sherry. It turned out great, although I also had to zap it in the microwave to finish the cooking. I thought the amount of sauce was perfect. I can't wait to try this with boneless pork chops or tenderloin

This dish was delicious. The only problem I had was getting my chicken cooked all the way through--I popped it in the microwave for 30 seconds at the very end to make sure the middle was cooked. I might try baking this dish in the future, particularly if I wanted to make it for company and have all of the chicken breasts done at once. In any case, make the dish--you won't regret it.

Delicious! I made double sauce per other reviews but ended up throwing some out so I wouldn't make double next time. Also used red wine vinegar. The chicken took at least double the time to cook. Also, I used bacon to save some $$ - I pre-cooked it. I served it to guests and received many compliments. The only reason I wouldn't give it 5 stars is because of the expensive ingredients.

I didn't have sherry vinegar, so I used Red wine vinegar. I made extra sauce and I am glad I did. This dish was AWESOME!! The sauce with the gorgonzola was a perfect combo

Loved this dish! We made it for Mother's Day. The presentation looked amazing and really fancy. And it was really easy to assemble. My husband doesn't like gorganzola cheese so I made two chicken breasts stuff with gorganzola and two stuff with swiss cheese. I also used red wine vinegar b/c I didn't have the sherry. In addition, I used a little extra chicken broth in the pan when I cooked the chicken. I think it helped keep them moist.

Made this tonight. Followed recipe exactly as written with the exception that I only had 1/4 cup sherry vinegar so I added 1/4 cup red wine vinegar to equal the 1/2 cup vinegar requirement. My DH and I loved the recipe. We both practically licked our plates. Both my 5 yo and 7 yo picky eaters also loved it. Excellent!!!

We made this at Supper Club tonight and it was soooo good. The combination of gorgonzola with the syrupy strawberries was really flavorful. Next time I would make double the amount of gastrique because it was very popular and we could have used a bit more.