During fall break the contessas chose to forgo the "frat beach" of the Georgia-Flordia and instead decided to channel our inner housewives. We finally had a kitchen large enough to fit our passion for the culinary arts as well as our extravagant personalities. We vacationed in Asheville, North Carolina, home of Café Contessa, where we cooked like we never cooked before! This delectable chicken dish was only part of the exquisite meal we prepared for Café's family and friends.
What you need:
-Boneless-Skinless Chicken Breasts (However many you are cooking for)
-Softened Gorgonzola Cheese (a wedge will do)
-Fresh Basil Leaves (about 3 per chicken breast)
-Extra Virgin Olive Oil
-Kosher Salt
-Ground Pepper
What to do:
-Preheat the oven to 350 degrees and coat the pan with olive oil or some kind of cooking spray
-Rinse the chicken, and if you are looking to cut calories you can cut the fat
-Place the clean chicken on the oiled pan, and take a sharp knife and make a slit through the middle of the chicken that creates a pocket to place in the cheese and basil
-Massage the chicken with olive oil
-For the basil, strip the leaves from the stem and use kitchen scissors or a knife to cut the leaves into strips
-In a bowl mix the softened Gorgonzola cheese and the basil strips
-Equally divide the gorgonzola mixture (we made little balls about the size of a ping-pong ball)
-Place the divided mixtures in the pocket in the chicken breast
-You are ready to bake! Set in the oven for 40-45 min at 350 degrees.
College Contessa Rating: Corporate Pump! We all agreed that this could of been a little juicer. If you use chicken breasts on the bone and with skin it's going to melt in your mouth!
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