Chicken Gorgonzola with Wild Rice

  • Yield: servings

Ingredients

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

Instructions

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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