Tuscan Grilled Chicken With Warm Gorgonzola Sauce Recipe 435

Steps:

• Preheat oven to 325 degrees F.
• Mix flour, poultry seasoning and garlic powder in a dish. Beat egg whites in a shallow plate or bowl. Place hazelnuts on a piece of waxed paper or plastic wrap on a cutting board or work surface.
• Preheat a nonstick skillet with oven safe handle over medium high heat. Season the chicken with salt and pepper. Turn in flour to dust the breasts, then turn in egg whites, then press breasts into nuts on both sides. Wash hands. Add extra-virgin olive oil to the pan and add chicken. Brown the nuts and chicken 2 minutes on each side then transfer to the oven and finish cooking the chicken through, about 8 minutes.
• In a small pot, warm milk over medium heat. Add cheese and melt it into the milk. Stir in 2 tablespoons of chopped sage and simmer 5 minutes.
• To serve, place chicken on plates and pour a couple of spoons of the Gorgonzola sauce over the center of each piece. Garnish with chopped sage.

Steps:

• Preheat the grill to medium-high heat.
• Add the chopped rosemary, olive oil, lemon juice, salt, and pepper to a large resealable plastic bag.
• Using kitchen shears, cut down both sides of the chicken's backbone and remove the backbone.
• Oil the grill grates, remove the chicken from the marinade and place the chickens skin-side down on the hot grill rack.
• Place 2 foil-covered bricks on top of the chicken to weigh it down. Grill 20 minutes, then remove the bricks and flip. Continue cooking for 15 to 20 minutes longer, or until the internal temperature reaches 165 degrees F. Let the chicken rest for 5 minutes before carving.
• Serve the chicken on a bed of arugula with lemon slices.

Steps:

• Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
• Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

Steps:

• Place chicken in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade, turn to coat well.
• Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
• Grill over medium heat 6 to 7 minutes per side or until chicken is cooked through, brushing with remaining 1/4 cup of marinade.
• TEST KITCHEN TIP: For a main dish salad, serve grilled chicken over salad greens, tomatoes, avocados and red onions.

Steps:

• In blender or food processor, combine all ingredients except chicken.
• Process until herbs are finely minced.
• Place chickens in large shallow dish and pour marinade over them.
• Cover and refrigerate several hours or overnight, turning several times.
• Grill chicken over medium-hot coals, turning several times and basting with marinade, until crisp and browned, about 40 minutes.

Steps:

• Mix Lea & Perrins chicken marinade, lemon juice, olive oil, salt, sun-dried tomato, garlic, and basil leaves into a bowl.
• Place chicken in a zipper type plastic bag.
• Pour marinade over chicken.
• Remove as much air as possible.
• Let sit in marinade for 3 hours, or even overnight in the refrigerator.
• Remove chicken from marinade.
• Place on a grill heated to medium heat.
• Pour a little of the bag marinade on each chicken piece; discard the rest.
• Grill until done.

Steps:

• Preheat grill to medium-high heat (350° to 400°). Spray grill rack with nonstick nonflammable cooking spray.
• Grill chicken, covered with grill lid, for about 7 to 10 minutes per side, or until cooked through. Set aside, and keep warm.
• In a medium saucepan, add chicken broth, and cook over high heat until reduced by half. Stir in cream; reduce heat to medium, and cook, stirring frequently, until mixture is reduced by one-third. Add Gorgonzola, garlic, and pepper. Stir until cheese melts and sauce is creamy. Stir in sun-dried tomatoes.
• Serve chicken with desired amount of Gorgonzola sauce and capers.
• Makes 8 servings.