Chicken Gorgonzola with Wild Rice

  • Yield servings


2 tablespoons butter
2 cloves garlic minced
1 tablespoon thinly sliced leeks
1 tablespoon thinly sliced leeks
1 tablespoon flour
1/2 cup chicken broth
1 cup half and half
1/3 cup gorgonzola cheese grated
1/2 teaspoon basil
1/2 teaspoon Mrs. Dash
1/4 teaspoon chives and parsley optional
salt and pepper to taste
For rice:
1 tablespoon butter melted
1 tablespoon olive oil
1 2 tablespoon olive oil
1 2 tablespoon thinly sliced leeks
1 2 cloves garlic
1/2 cup shredded green cabbage
2 cups lundberg wild blend (rice & grains)
2 teaspoons tamari
For chicken prep:
2 slightly frozen chicken breast
2 eggs. slightly beaten
1/2 cup Italian style bread crumbs (available at Walmart)
1/2 teaspoon basil
1/2 teaspoon Mrs. Dash
1 tablespoon ground almond meal
1 tablespoon grated Parmeasna cheese


Gorgonzola Sauce:

Saute leeks and gralic in butter. Add flour and stir. Add chicken broth and stir until well blended. Add half and half stirring until well combined. Add gorgonzola and spices. Set aside onlow heat until rice and chicken steaks are ready to serve. (Sauce can thicken while sitting, so use chicken broth to thin it out if thinner sauce is desired.)

For rice:

Saute leeks, garlic, and cabbage in butter and oil until limp and translucent. Season mixture with Mrs. Dash and some basil while cooking. Add cooked rice and saute with 2 tsp. tamari. Set aside.

For chicken prep:

On cutting board place a chicken breast between your thumb and forefinger parallel to the cutting board. with a sharp knife, slice about three thin filets from the one breast. Repeat, cutting away any excess fat or gristle. Take each filet and dip it into the egg mixture and then into the bread crumbs. Place the filet in hot olive oil in a fry pan and cook several minutes on one side and then turning them to brown on other side. While filets are cooking prepare plates with a bed of rice for the chicken. when chicken is ready, lay each filet on aprepped plate spooning over the gorgonzola sauce. Sprinkle pine nuts on top and serve with buttered Brussel sprouts and cucumber/tomatoes with olive oil and red wine dressing from Lighthouse.



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